1 batch of Quinoa Tabbouleh, see ingredients and method below
8 William’s Extreme Wellness wraps
1 packet of falafels
1 cucumber
2 medium tomatoes
1/2 red onion
2 cups of rocket


1 cup cooked Quinoa
2 cups fresh parsley leaves
1/2 cup fresh mint leaves, chopped
2 small red onions
2 large tomatoes
2 tbsp lime juice
4 tbsp light olive oil
salt to taste


Bursting with fresh flavours and textures, these falafel wraps with quinoa tabbouleh will satisfy even the healthiest of eaters. Made with a simple ‘make-ahead’ tabbouleh and store brought falafels, this is a quick and easy lunch or dinner.

To make the Quinoa Tabbouleh:

  1. Place the Quinoa into a large mixing bowl and add the finely chopped parsley and mint.
  2. Dice your onions into very small pieces.
  3. Cut the tomatoes into quarters and scoop out the pulp and seeds from the centre, this will stop your salad becoming watery and soggy.
  4. Dice the remaining firm tomato flesh and add to the bowl.
  5. Whisk the lime juice, olive oil and salt together and drizzle over the salad.
  6. Stir everything through until well coated.

To make the Falafel Wraps:

  1. Use a vegetable peeler to cut the cucumber into long ribbons.
  2. Slice the red onion into thin slices and cut the tomatoes into wedges.
  3. Warm the falafel as per directions.
  4. Lay the wraps out and spread some hummus along the centre. Add the Quinoa tabbouleh.
  5. Top with the rocket, cucumber, falafels, tomato and onion.
  6. Drizzle with some hummus thinned with water and finish with some springs of coriander. Roll the wrap into shape and secure with a strip of paper and some string or a rubber band.

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