Here’s our take on a low-carb version of a falafel wrap… a falafel salad! Back-inspired by the wrap, we see no reason a salad can’t be finger food as well. Crispy, saucy, great on a hot day… and of course, vegan!

Prep / Cook Time: 5 – 20 minutes (depending if your falafel is cooked)

Serves: As many as you want

Ingredients:

  • 4 falafel per person
  • Purple cabbage
  • Tomato
  • Cucumber
  • Pickles

Dressing:

  • 1/3 cup hummus
  • 1.5 tbsp lemon juice
  • 1.5 tbsp tahini or tahina
  • 1.5 tbsp virgin cold-pressed olive oil
  • 3 tbsp water
  • 1.5 tsp fresh parsley

Directions:

  • Cut pieces of purple cabbage slightly bigger than your falafel
  • Dice tomato, slice cucumber and quarter pickles than cut in half
  • Place cooked falafel on cabbage, sprinkle diced tomatoes and top with pickles
  • Garnish plate with cucumbers and drizzle with dressing

Notes: Goes amazing with hot sauce or pickled turnips. Feel free to add or subtract veggies of your choice.

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