Recipe by Lucy Heaver and Aisling Coughlan
Photos by Chris Middleton

If you’re looking for a meal that is savory, spicy, and satisfying, here’s an option you’re sure to love.

Between the aromatic falafel, tangy pickled vegetables, and rich tahini sauce, this wrap packs a punch of flavor in every bite.

Serves 2

Instructions:

1. To make the tahini sauce, place the ingredients and 3 tablespoons water in a small screw-top jar, close the lid and shake well until combined.
2. Cook the falafel according to the packet instructions.
3. Dry-fry the flatbreads in a large frying pan over high heat for about 30 seconds on each side, until soft and warmed through. Set aside and keep warm.
4. Place the shredded lettuce in a line on one side of each wrap. Sit the falafel on top and drizzle over lots of tahini sauce. Test-run a pickled chili. Most Turkish pickled chilies are relatively mild, but some can be very spicy, so deseed them if necessary before adding to your wraps. Top with a few pickled turnips, the dill pickles and tomato. Add another drizzle of tahini sauce, then fold up the bottom of the wrap and roll over the shorter side, trying to catch all of the ingredients as you roll. Roll up completely and serve while still warm.