Vegan falafel wraps with garlic sauce

Ingredients for 1 servings:

• 1 bag of falafel dry mix
• 240 ml water
• 1 head of iceberg lettuce
• 3 tomatoes
• 1 pack of wrap(s)
• 300 g yogurt substitute, e.g. from alpro
• 100 g salad cream (vegan salad mayonnaise)
• 3 garlic cloves
• 1 tbsp balsamic vinegar, lighter
• 1 tsp mustard
• 1 tsp sugar
• 1 tsp salt
• 1 pinch of black pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

For the garlic sauce, mix the yogurt substitute, vegan mayonnaise, garlic, vinegar, mustard, sugar, salt, and pepper and puree with an immersion blender. For the vegetables, wash and slice the tomatoes. Chop the iceberg lettuce, wash, and drain. For the falafel, put the entire package in a bowl and add the water, stir, and let it swell for 15 minutes. Then form 14-17 small balls. Heat plenty of oil in a non-stick pan and fry the falafel on both sides over medium heat until golden brown. Top the wraps with falafel, tomato slices, lettuce, and plenty of sauce. Then carefully and tightly roll up the wraps. My tip: Instead of regular wheat wraps, use either whole-wheat wraps or the flaxseed wraps.