Looking for a twist? This plant-based Falafel Wrap is loaded with plant-based protein, healthy fats and rainbow of essential vitamins and minerals!

Living in Bristol, there’s not a day that goes by where I don’t get a waft of the delicious middle-eastern street treats. It’s truly one of the many joys of living in such a multi-cultural city!

Unfortunately, they’re quite often deep fried, meaning too many can cause havoc to our health. However, they can so easily be made healthy. Have a go at placing my baked falafel balls in this delicious, to-go edition of the hummus-loving dish!

This recipe is created in collaboration with Wilde Kitchen. 



  • 4 falafel balls (see my recipe here!)
  • 3 tbsp pickled red cabbage
  • 3 tbsp hummus
  • 1 large carrot
  • 1/4 mango
  • Handful leafy greens
  • 2 tbsp Pumpkin Seeds
  • 1 wholegrain/GF wrap


  •  Spread the hummus evenly over the wrap.
  • Place the leafy greens over the hummus.
  • Slice the mango and layer the pieces in a parallel line through the middle of the wrap.
  • Grate the carrot and layer over top with the pickled cabbage.
  • Sprinkle the pumpkin seeds over top.
  • Finally, take your warm falafel balls out of the oven and place them inside.
  • Wrap up and enjoy!

On Saturday 25th July, Rosie’s partner Andy tragically passed away. He wasn’t ill and his passing has come as a devastating blow to all of his family and friends. Rosie will be taking compassionate leave to look after their children. She hopes to return to private practice when her children start school in September.

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