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Ashlei
Vega falafel salad wraps with homemade tzatziki
Vegetarian salad wraps with falafel, rice salad and homemade tzatziki.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Bring a large pot of water with salt to the boil and add the rice. Cook in 8 min. Until done. Drain and let stand until use.
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Meanwhile, wash the cucumber, halve in length and remove the seed lists with a teaspoon.
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Grate half of the cucumber and mix with the salt. Put in a ball sieve and hang for 10 minutes above a bowl, so that the liquid leaks out.
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Meanwhile cut the rest of the cucumber into cubes. Wash the tomatoes, cut into quarters, remove the seeds and cut the flesh into cubes.
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Clean the garlic and cut finely. Slice the parsley.
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Place the falafel on a griddle covered with parchment paper and bake for about 10 minutes in the middle of the oven. Turn halfway.
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Meanwhile, for the tzatziki, rinse the cucumber rack under cold running water and press out the moisture with the convex side of a spoon.
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Mix with the yogurt, garlic, pepper and possibly salt.
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Spoon the cucumber cubes, tomato, parsley and radish mix through the rice and season with salt and pepper.
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Remove the leaves of lettuce. Slice the core of the heads and mix with the rice salad.
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Put the salad leaves, rice salad, falafel and tzatziki on the table in trays and let everyone assemble and fill their own slawrap.
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Nutrition
635Calories
Sodium39% DV925mg
Fat46% DV30g
Protein38% DV19g
Carbs22% DV67g
Fiber48% DV12g
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