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Sweet chilli tortillas with falafel balls, aubergine, pepper and tahini (v)

A delicious meal for 4.

Author: Bite-sized thoughts.

Original post (with pictures) here.

For the tortillas -

1 cup plain flour
1 cup water
2 tbsp non-dairy milk
3 - 4 tbsp sweet chilli sauce (depending on how strong you want the flavour to be; 3 tbsp will be mild)
1 tsp vegetable oil

For the fillings -
Falafel balls, to serve 4 (store bought or homemade)
1 aubergine, chopped
1 red pepper, sliced
1 red onion, sliced
2 tbsp red wine vinegar
2 cups spinach leaves
Tahini, to serve

- To make the tortillas, combine all ingredients in a mixing bowl and whisk well to combine. Allow to stand for 15 minutes.
- When ready, heat a non-stick pan over high heat and ladle a scoop of tortilla mixture into the pan (I used a soup ladle). Tilt the pan to distribute evenly, but don't spread the mixture too thinly (think tortilla depth). Cook for approximately 2 minutes, until bubbles appear on the surface, then flip and cook for a further 1-2 minutes.
- Repeat for the remaining batch. Keep tortillas warm in the oven if needed.

- For the filling, cook the falafel according to packet or recipe instructions. While the tortillas are cooking, combine the aubergine, pepper, onion and red wine vinegar in a non-stick pan and saute over low-medium heat until soft and fragrant. Add to the tortillas when ready, along with spinach leaves and a drizzle of tahini.