The Ultimate Falafel Wraps
FEATURING MONJAY MEZZA’S SPINACH FALAFEL
Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.
We’re not normally ones to encourage a meat-free diet, but when it leads to the creation of marvels like the falafel, we make exceptions. When the Christian Copts of Egypt were forbidden meat during certain holidays, they came up with a satisfying alternative: ta’amiya, delicious little fritters of crushed fava beans. It was a moment of culinary genius.
From there, Jewish pioneers picked up the idea and made their own version with chickpeas, which is the most well-known version in much of the world today. As an extraordinarily popular street food in Israel – and many other countries – there’s no wonder it translates so well into picnic food. Stuffed into a pita pocket or tucked into tortillas, accompanied by grilled veg, pickles, hummus and chilli sauce, it’s difficult to think of a better on-the-go handful of moreishness than falafels.
There aren’t many fried or baked foods that don’t benefit from the addition of pickles, so we’ve included our quick and delicious pickled onions in this recipe.
- 2 capsicums, red or yellow
- 2 zucchinis
- 4 spring onions
- Olive oil
- 1 tub Monjay Mezza Spinach Falafels
- 4 pita pockets
- Pickled onions
- Sriracha, or any type of chilli sauce
- Monjay Mezza Labneh Dip
How to Prepare
Light the barbecue or put a griddle pan over high heat.
Chop the capsicums into once-inch squares and slice the zucchini on a slight angle into half-a-centimetre thick pieces. Trim the head and tail of the spring onions. Rub the lot with oil and sprinkle with salt.
When the BBQ or griddle pan is hot, cook the vegetables until charred and softened but still with a bit of crunch. Mind the spring onions – they will only take a couple of minutes. Once done, slice the spring onions into smaller batons and set all the veg aside.
Cook the falafels by frying in a little olive oil or baking in the oven, as per the instructions on the tub. Wrap them in foil to keep them warm
Warm the pita pockets in the microwave or in the oven until soft and steamy. Pile them together with layers of baking paper in between, then wrap in foil.
Arrange everything stylishly in your wicker picnic basket with the pickles, Sriracha and labneh, then head to your local patch of nature. Invite some friends if you want but – trust us – you won’t want to share.
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