kale wraps Swap your flour wraps for our cheaper, healthier version.
Swap your wraps for kale leaves! Place 2 tbs natural yoghurt, 1 tbs tahini, 12⁄ tsp ground turmeric and a pinch of cayenne pepper in a bowl. Gradually whisk in 14⁄ cup lemon juice. Season. Trim stems of 6 large Tuscan kale (cavolo nero) leaves and discard. Place leaves in a bowl and cover with boiling water. Stand for 30 seconds. Refresh in iced water. Drain and pat dry. Heat 12 ready-made falafel according to packet directions. Spread leaves with yoghurt sauce, then top each with 2 falafel, flattening slightly, matchsticks of carrot and radish, and thinly sliced red onion. Sprinkle with toasted sesame seeds. Roll up to enclose. Serve sprinkled with extra sesame seeds.
Using kale as and healthier!