Vega falafel salad wraps with homemade tzatziki

Preheat the oven to 180 ° C.

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.

Meanwhile, wash the cucumber, halve in length and remove the seed lists with a teaspoon.

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.

Meanwhile cut the rest of the cucumber into cubes. Wash the tomatoes, cut into quarters, remove the seeds and cut the flesh into cubes.

Clean the garlic and cut finely. Slice the parsley.

Place the falafel on a griddle covered with parchment paper and bake for about 10 minutes in the middle of the oven. Turn halfway.

Meanwhile, for the tzatziki, rinse the cucumber rack under cold running water and press out the moisture with the convex side of a spoon.

Mix with the yogurt, garlic, pepper and possibly salt.

Spoon the cucumber cubes, tomato, parsley and radish mix through the rice and season with salt and pepper.

Remove the leaves of lettuce. Slice the core of the heads and mix with the rice salad.

Put the salad leaves, rice salad, falafel and tzatziki on the table in trays and let everyone assemble and fill their own slawrap.