Name: Falafel with coconut & mint
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 1⁄2 tsp Cumin Ground (grinded); 1⁄4 piece Cucumber; 1 Tbsp Olive oil (mild); 1⁄4 piece Lime; 1 hand Fresh spearmint; 75 g Coconut yogurt; 1⁄4 piece Eggplant; 1⁄2 Tbsp Harissa; 2 pieces wrap; 100 g Falafel

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Falafel with coconut & mint

 Cut the aubergine into round slices and slice the cucumber into long ribbons with a cheese slicer. 

 Grill the aubergine slices in a grill pan or use a grilling machine. In either case, make sure to let the olive oil get really hot before you start grilling. When the eggplant is grilled, place it on kitchen paper to &#39;drain&#39; 

 Then put a frying pan on the stove with a dash of olive oil. Bake the falafel in about 7 minutes until golden brown. 

 Now cut half of the mint and mix it with the soy yogurt, the juice and grate of the lime and the cumin seeds. 

 Heat the wraps in the microwave or use your frying pan. 

 Top the wraps with the yogurt, falafel, eggplant and cucumber. Garnish  with the remaining mint and a spoonful of Harissa to taste. We like a bit of spice ourselves, so we cover our wrap with a good spoon of Harissa. 

Falafel with coconut & mint

Falafel with coconut & mint

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