Felafel Wrap with Garlic Tahini Sauce

4 felafel patties

mixed salad veggies including tomato & cucumber

*I used these – matchsticks of brocolli and carrots* and 1 tomato and 1 sm cucumber

1 wrap (I used a garden spinach and herb)

juice of 1 lemon

4T of tahini

1 crushed clove of garlic (I used 2 as I was sleeping alone that night!)

First I baked the ready made felafel patties in the oven on 400’ for 10 minutes or until a little crunchy, whilst I got the salad veggies ready. (for those of you on camp I got the felafel easily from the commiscary in the frozen food section)

Pretty messy cook – was a bit hungry so no time for grace!

Garlic Tahini Sauce – mix juice of lemon and garlic and tahini up (you will find the lemon juice will thicken the tahini but just keep stirring til all mixed up. This will be your garlic sauce!

Place the felafel on your oven warmed wrap then top with a little of the sauce, then pile your salad veggies on.

This day I used the broccoli slaw I had on hand with tomatoes and cucumber. This is when I piled the rest of the sauce on top. Don’t be shy with the sauce, it is delish.