Falafel-Wrap with Currysauce

• Ingredients for 4 servings
• For the Wraps
• 1 pack Lizza Wrap Mix
• 1 head iceberg lettuce
• 4 tomatoes
• 1 red bell pepper
• 2 small red onions
• Chopped parsley and coriander
• For the Curry Sauce
• 125 g vegan crème fraîche
• 2 tbsp vegan mayonnaise
• 2 tbsp applesauce
• 1 tsp mild curry powder
• Sea salt, black pepper
• For the Falafel (8-12 pieces)
• 400 g cooked chickpeas
• 1 roughly chopped onion
• 1 small, seeded red chili pepper
• 2 cloves of garlic
• ½ bunch each of parsley and coriander
• 2 flat teaspoons of cumin
• Grated zest of 1 untreated lemon
• 1 tablespoon of psyllium husk powder
• ½ teaspoon of gluten-free baking powder
• 1 liter of vegetable oil for frying

Instructions:

1. Prepare the dough according to the package instructions. Divide the dough into 4 pieces and roll out each piece as thinly as possible between two sheets of baking paper.
2. Mix all the ingredients for the curry sauce together and season with salt and pepper to taste.
3. To make the falafel, put the washed and well-drained chickpeas and the remaining ingredients into a food processor and puree into a firm paste. Form 8-12 falafel from the mixture.
4. Meanwhile, heat the oil to 180°C (350°F). It is perfect when you dip the handle of a wooden spoon into it and fine bubbles rise up from it. Fry the falafel in two batches in the oil. Drain on kitchen paper.
5. In a non-stick pan, fry the wraps without oil until they are nicely browned on both sides (about 3-4 minutes).
6. Cut the iceberg lettuce into strips, the tomatoes into slices, and the bell pepper and onion into rings. Spread the Lizza wraps with curry sauce, fill them with the salad ingredients, and place 2-3 falafel in each one.
7. Serve sprinkled with chopped parsley and coriander. Enjoy your Lizza meal! Tip: Want to save a little fat? Simply lightly brush the falafel with oil and then bake them in the oven at 180°C (350°F) until crispy.