Servings: 2 People
Ingredients
For the spelt wrap
- 320 g Wacker Sprouted Spelt Flour Organic
- 150 ML Water
- 1 TL Salt
- 50 ML Olive oil
For the beetroot dip
- 1 Tuber Beetroot
- 1 Lime
- 1 Pinch Herbal salt
- 1 Pinch white pepper from the mill
- 100 ML vegan cream optional
Falafel
Ingredients for the filling
- fresh salad optional
- Tomato optional
- Green cucumber optional
Instructions
For the spelt wrap
- Form a smooth dough from the ingredients with a wooden spoon or your hands. Cover and leave to rest for about 30 minutes. In the meantime, you can make the falafel and cut the ingredients for the filling. Choose the ingredients for the filling according to season and taste.
For the falafel
- Prepare the falafel according to the instructions on the packet.
For the beetroot dip
- Boil the beetroot in a pot of water for about 20 minutes. You can tell if the beetroot is cooked when you poke it with a small knife and the beetroot slips slightly from the knife. Then rinse them in cold water, remove the skin and cut them into small pieces. Place in a tall container or high-powered blender with the rest of the ingredients. Squeeze the lime and add the juice. Blend everything well and season again if necessary. Pour into a bowl and chill.
- Then fry the falafel. You can use a frying pan and a little olive oil or fry them in a small pot with oil.
- Cut the wrap dough into 8 equal pieces. Roll each piece out round and very thin. Place a pan without fat or liquid and heat it. Fry the wraps in the pan. Each side takes about 30 seconds. The wrap should be bubbled and golden on each side. Then wrap the wrap in a damp cloth and brush with water to keep it pliable.
- Spread the wraps with the beetroot dip, spread the filling to taste, roll up the wrap and enjoy. Enjoy your meal.
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