Ingredients
Lentil patties
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1 can lentils drained and rinsed
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3 cup cremini mushrooms chopped
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1 cup onion, chopped
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1 cup celery, chopped
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1 cup carrot, chopped
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1 clove garlic
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1 sweet potato cooked and peeled
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½ cup parsley
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¼ -½ cup chickpea flour
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½ teaspoon sea salt
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½ pack onion soup mix
Toppings
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Flour or chickpea wraps
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Olive oil for frying
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1 cup hot pickled hummus
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½ cup pickled red onion
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½ cup tzatziki
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½ cup shredded cabbage/lettuce
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Mint leaves for garnish
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Half a cucumber, sliced
Directions
- Form lentil patties into small disks slight bigger than a toonie.
- In a medium frying pan, heat 1/4 cup oil the olive oil (2 tsp for 2 people / 1 tbs for 4 people) over a medium-high heat. Add a garlic clove and cook for 30 seconds or until fragrant.
- Add the lentil patties and cook, turning occasionally, for 3-4 minutes or until golden.
- Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
- Drain the pickled onion.
- To assemble the wraps, spread the base with some hummus then top with some shredded lettuce/ cabbage, falafel pieces, a dollop of tzatziki and the remaining cucumber. Finish with the pickled onions and reserved mint leaves.
