It’s almost the weekend – thank god, I can’t wait for this one –, and I am sharing with you another recipe I created for Florette Deutschland today on the blog. Get ready for a colorful fun dish to share with a bunch of people this weekend: Spinach tortillas with falafels, pepper mango salsa and hummus. Enjoy!
The recipe is also available on the website of Florette Deutschland. Obviously, I used their hummus for the recipe – but don’t worry about it, any sort of hummus works just fine here. However, I must say, the pepper-infused hummus with its bright red colour was a perfect match with the grass green tortillas.
Either way: Have a nice weekend, everyone! I will be back here next week live from Goa, India! Woohoo!
Love,
Lea Lou
Spinach tortillas with falafels, pepper mango salsa and hummus
For 2–4 servings (with a few extra tortillas to keep or freeze).
For the spinach tortillas:
110 g baby spinach or normal spinach
360 g flour (I use wheat)
2 tsp baking powder
Sea salt
50 g butter or coconut oil
For the pepper mango salsa:
1 small red onion
1 mango
1 red pepper
2 large tomatoes
1 handful fresh coriander
2 tbsp olive oil
1 tbsp lime juice
Sea salt and black pepper, freshly ground
For the falafels:
1 can chickpeas (250 g chickpeas)
1 garlic clove
1/2 bunch parsley
1/2 tsp ground coriander
1 tsp lemon juice
Ground cumin
Sea salt and black pepper, freshly ground
1 tbsp flour or bread crumbs
Oil, to fry
To serve:
1–2 cans (175 g) Florette Hummus „Paprika“ (pepper)
1 buffalo mozzarella
1 avocado
Method:
For the tortillas:
Wash and spin-dry the spinach. Place spinach, flour, baking powder and a pinch of sea salt in the bowl of a food processor, pulse until the spinach is chopped up. Add butter or oil and continue to pulse until a crumbly batter resembles. With the food processor still running, add 125 ml cold water, tablespoon after tablespoon, until the batter forms a ball. If you accidentally add too much water, the dough will become chewy as chewing gum. Add a bit more flour, if that happens. Wrap the dough in cling film and chill for 30 minutes or so.
Sprinkle your working surface with some flour. Divide the dough into ten pieces, form each into a ball, then roll each ball into a flat circle with a diameter of approx. 10 cm, using a rolling pin.
Heat a large pan over medium heat, carefully bake each tortilla for a few minutes from both sides until they begin to turn brown. Keep the tortillas warm in the oven, or freeze them until required.
For the pepper mango salsa:
Peel and thinly slice or chop the onion.
Peel the mango, remove the stone and cut the flesh into small cubes.
Wash the pepper, remove the seeds, finely chop the pepper.
Wash and finely chop the tomatoes,
Wash and dry the coriander, remove the stems, only keep the leaves.
Whisk together olive oil with lime juice, season with salt and pepper to taste. Mix onion, mango, pepper, tomato and coriander with the dressing.
For the falafels:
Rinse and drain the chickpeas.
Peel the garlic clove, wash the parsley.
Place chickpeas, garlic, parsley, lemon juice, ground coriander, a pinch of cumin, salt and pepper each to the bowl of a food processor and pulse until a sticky mixture resembles. Add 1 or 2 tablespoons flour, just enough so you can shape the dough easily with your hands.
Form approx. ten small falafels with your hands. Heat some oil in a large pan over high heat, fry the falafels from al sides until golden brown and cooked properly.
To assemble the tortillas: Spread each tortilla with some hummus, and fill it with the pepper mango salsa, some falafels, a few avocado slices and some mozzarella cheese. Enjoy!
