Falafel wraps with hummus and pickled cucumber

Total Time 15 minutes
Course Lunch, Packed lunch
Servings 4


  • 1 Lebanese cucumber
  • 1 tbsp apple cider vinegar
  • ½ cup wholemeal couscous
  • 2 large tomato
  • ½ cup Fresh parsley
  • 1 lemon lemon zest and juice
  • 225 g packet falafels
  • 4 large wholemeal lebanese bread
  • 225 g hummus
  • 60 g baby spinach


  • Cover a baking tray with paper towels. Lay cucumber slices on top and sprinkle with salt. Set aside for 5 minutes to draw out moisture. Transfer to a small bowl. Add vinegar and set aside to pickle for 10 minutes. Drain.
  • Meanwhile, place couscous and ½ cup boiling water in a heatproof bowl. Cover with tea towel and set aside for 5 minutes or until water has absorbed. Using a fork, fluff up couscous. Add tomato, parsley, lemon zest and juice, gently stirring to combine. Season with freshly ground black pepper.
  • Heat falafels in microwave for 45–60 seconds or until warm.
  • Place one pita bread on each serving plate. Spread with hummus, then serve topped with couscous, falafels, pickled cucumber and baby spinach.


Calories: 466kcalCarbohydrates: 8gProtein: 19gFat: 15gSodium: 939mgFiber: 17gCalcium: 175mg
Tried this recipe?Let us know how it was!