Easy
15 mins.
2 persons
200g Faláfel Bio
200ml water
2 wraps
Arugula
Handful of sliced cherry tomatoes
1/2 grated cucumber
2 tablespoons vegan greek yoghurt
Mix the falafel mix and water in a bowl and leave to stand for 10 minutes to hydrate.
Make 8 balls with the mixture and gently fry in a little olive oil over a medium heat for 15-20 minutes.
To prepare the wraps, spread the yoghurt on each wrap, followed by the rocket leaves, cucumber, tomato and falafels.
Wrap and serve.
