Falafel and Halloumi Wrap - Copycat Pret Recipe
If you love those Pret a Manger falafel hot wraps, you'll love these. Our delicious sweet potato falafels are made from scratch and baked before we fill homemade tortilla wraps with them. I add in some sweet jalapeno chilli jam, baked halloumi slices and fresh spinach leaves before serving. The whole family will love this copycat wrap recipe to serve up for dinner or lunch.
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Servings: 4
Calories: 1037kcal
Ingredients
For the Sweet Potato Falafels
- 600 g Sweet Potatoes
- 240 g Cooked Chickpeas, Drained Weight
- 1 Small Onion
- 2 Garlic Cloves
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Smoked Sweet Paprika
- 10 g Coriander Leaves, Chopped
- 0.5 tsp Chilli Flakes
- 2 tbsp Lemon Juice
- 100 g Plain Flour
- Sea Salt and Black Pepper, To taste
For the Rest of the Wrap
- 250 g Halloumi
- 12 Tortilla Wraps
- 6 tbsp Mayonnaise
- 6 tbsp Jalapeno Chilli Jam
- 60 g Baby Spinach Leaves
Instructions
- Preheat the oven to 180°C (350°F).
- Pierce the sweet potatoes and bake them on a baking sheet for 1 hour until soft. Alternatively, microwave for about 10 minutes until tender. Let them cool and then peel.
- Finely slice the onion and mince the garlic. Sauté the onion in a frying pan until soft, then add the garlic and cook for another minute.
- Transfer the onion and garlic to a large mixing bowl. Set aside while sweet potatoes bake.
- Drain and rinse the chickpeas, then blend in a food processor until smooth or slightly chunky. Add to the mixing bowl with the onion and garlic.
- Add the peeled sweet potato, ground coriander, cumin, paprika, chopped coriander leaves, chilli flakes, lemon juice, and flour to the bowl.
- Season the mixture with salt and pepper to taste. Mash the ingredients together until smooth.
- Line a large baking sheet with greased baking paper.
- Using a large spoon, shape the mixture into 20-30 balls, flattening slightly as you place them on the baking tray, leaving space between each.
- Slice the halloumi and place it on another baking tray, drizzle with a little olive oil.
- Bake both falafels and halloumi in the oven for about 15 minutes, flipping halfway for even baking.
- While baking, warm the tortillas and spread each with chilli jam and mayonnaise, leaving a bottom gap for folding.
- Divide the baby spinach leaves between the tortillas.
- Once baked, add falafels and halloumi to the wraps.
- Fold the wraps bottom-first, then sides. Toast in a clean frying pan until warm. Serve immediately.
Recipe Notes
- Properly Cook Sweet Potatoes: Ensure fully cooked sweet potatoes for easier mashing and creamier falafel texture.
- Drain Chickpeas Well: Thoroughly drain chickpeas before blending for the right consistency without excess moisture.
- Don't Overmix the Mixture: Mix falafel ingredients until just combined to avoid density; aim for a holding texture without being overly compact.
- Preheat the Oven for Halloumi: Preheat oven and tray before baking halloumi slices for optimal browning.
- Evenly Sized Falafels: Shape the falafel mixture into similar-sized balls for even baking.
- Use a Hot Pan for Wraps: Toast assembled wraps in a preheated, medium-heated pan for a crispy, golden exterior.
- Balance Flavours in Wraps: Adjust chilli jam and mayonnaise amounts for a balanced sweet and spicy flavour.
- Serve Fresh: Assemble wraps just before serving to maintain falafel and wrap textures.
Nutrition Estimate
Calories: 1037kcal | Carbohydrates: 136g | Protein: 33g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 1662mg | Potassium: 1014mg | Fiber: 15g | Sugar: 29g | Vitamin A: 23213IU | Vitamin C: 17mg | Calcium: 876mg | Iron: 8mg