- ½ small garlic clove
- 2 tbsp fat-free yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- ¼ lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 flatbread or wrap
- large handful of spinach or lettuce, shredded
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 2-3 ready-to-eat falafel
An age-old mainstay of fast street food in virtually every Arabic-speaking and Eastern…
- ¼ small cucumber, halved down the length, deseeded and sliced
- 1 tomato, halved, deseeded and sliced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 gherkin or pickled chilli, halved
- 1 tbsp pickled red cabbage, drained chilli sauce, to serve (optional)
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
Mix the garlic, yogurt and lemon juice together in a bowl. Season, then loosen with 1 tbsp cold water if it seems too thick. Warm the flatbread in the toaster, if you like.
Put the flatbread on a piece of baking parchment and top with the spinach or lettuce. Arrange the falafel in a line down the centre, then top with the cucumber and tomato slices. Add the gherkin, cabbage and a drizzle of chilli sauce, if using. Spoon over the yogurt mix.
Use the baking parchment to help you fold in both ends of the wrap, then roll tightly into a burrito shape. Cut in half through the baking parchment using a bread knife, and tear it away to eat.