Ingredients per serve


Falafel Mix

Tahini Mayo


  • Lebanese bread 10.0 x
  • Diced tomato 200.0 g
  • Mint Leaves 50.0 g
  • Pickles 200.0 g
  • Lettuce 200.0 g
  • Red cabbage, thinly sliced 100.0 g
  • Carrot, thinly sliced 80.0 g
  • Coriander leaves 40.0 g

Help keep meat-eaters satisfied with this Middle Eastern sandwich. Combine the flavours of garlic, chili, parsley, cumin, and coriander with a tahini mayo and a zing from KNORR Lime Powder.



  1. Falafel Mix

    • Soak chickpeas and broad beans in cold water overnight, drain well.
    • Process all ingredients, except oil in a food processor until smooth.
    • If the mix is dry, add a little water to get a wet crumble mix that is easy to shape.
    • Shape falafel mix into balls, adding a little extra water if mix is dry.
    • Deep fry at 160 degree Celsius until golden brown.
  2. Tahini Mayo

    • Blend all ingredients.
  3. Sandwich

    • Spread bread on a chopping board, crush falafel pieces on top with all vegetables.
  4. To Serve

    • Drizzle tahini mayo sauce, wrap and serve.