Wraps with Falafel, Roasted Veggies and Guacamole

This recipe is an adapted one from Jamie Oliver’s 15 minute meals cookbook… Spoiler alert, they don’t take 15 minutes (well, they might for some talented people I suppose), this one took closer to an hour and a half. Admittedly, I wasn’t prepared at all, and took a lot of time attempting to make my food processor work, but it did take a long while! Anyway, it was worth it in the end, because it did taste really nice – and I even tried guacamole for the first time!

Basically, I hate avocados, but I see a lot of fellow bloggers using them and enjoying it, and they’re really good for you, so I thought I’d give it a go. The guac I made wasn’t exactly perfect as the avocado I used wasn’t really ripe, and I didn’t use tomatoes with it as I wanted to be able to taste the avocado (maybe a mistake), but it was actually alright! I think my challenge over the next month will be to try avocados in new recipes and make myself like them… Although I don’t know if I’ll ever get to the point where I try to make avocado brownies like some inventive bloggers do!

Let me know in the comments below if you have any avocado recipe recommendations, and maybe I’ll try to pick a ripe one next time! Hope you like this recipe and my guacamole attempt anyway :)

Falafel, veggies and guacamole

Falafel, veggies and guacamole



For the falafel

Half a tin (200g each) each of chickpeas and mixed beans

Half a teaspoon each of cayenne pepper, coriander, cumin and paprika

Two tablespoons of plain flour

One clove of garlic

One very small onion

One tablespoon of olive oil

For the sides

One red pepper (I used half of one red pepper and half of one orange pepper)

Two spring onions

A little olive oil

One wholemeal tortilla

For the guacamole

One (ripe) avocado

One clove of garlic

The juice of half a lime

Half a mild chilli

A small bunch of coriander

Half an onion, chopped

One tomato, chopped (I didn’t use this, but you probably should to make it nicer!)


  1. To make the guacamole, simply whizz all of the ingredients in a food processor.
  2. Heat the oven to 200 degrees, and roast the sliced peppers and sliced spring onions with a little oil for about 20 minutes.
  3. Meanwhile, put all of the falafel ingredients into a food processor and whizz until they form a sort of paste (if you don’t have a blender then mash the chickpeas with a potato masher and then mix with other ingredients) then form into little balls with your hands.
  4. Fry for 3 minutes on each side until lightly golden.
  5. Serve the falafel and side ingredients with a tortilla and enjoy!

Serves one.

Also I’ve just come back from a holiday in Malta, where one of my university flatmates lives! I had an amazing time trying loads of food and exploring and relaxing in the hot weather (my poor, ginger skin is very, very freckly right now) – so these are a few of the photos I took whilst I was there. I didn’t take a huge amount as I was worried about taking my phone and camera to the beaches, but here’s a selection that I hope you enjoy!


7 thoughts on “Wraps with Falafel, Roasted Veggies and Guacamole

  1. Pingback: DIY Vegan Chipotle Bowl | Emily Cooks Vegan

  2. Here in California there are many people with very strong opinions about what does and does not belong in guacamole. Some people consider adding tomatoes a travesty. And many people hate cilantro (it tastes like soap to them). People are using limes now, but I grew up with and still use lemons. The advantage is they are cheaper and juicier. I think unless your lime is very large and very juicy, you’ll find half a lemon, or a whole lime will improve the taste. I also like to put very finely chopped green onion on mine. I would never use a regular round onion. Avocado is a subtle taste, and regular onion will over power. A finely chopped shallot might work, but I’d stick with green onion and omit cilantro, unless, like me , you and your guests love the stuff. Best advice is taste as you go along, adding more of anything that you find lacking. This ,by the way, includes at least a pinch of salt.

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