Sweet chilli tortillas with falafel balls, aubergine, pepper and tahini {London marathon fundraising}

I really loved this meal. The tortillas are great in their own right, but when served with falafel, vegetables and tahini they are really great! Mr Bite had his version with mayonnaise instead of tahini, and he gave his meal a tick of approval too.

I used to be scared of making tortillas, but they really are quite easy. Mine are always misshapen and messy, but I like to pretend that adds character. The ingredient list is half the length of commercial brands, and you can tweak flavourings to suit - like adding sweet chilli sauce in this case.

If you serve the tortillas straight from the plan, they are warm and delicious but still quite fragile. However, they do firm up on standing, and I find that they keep find for a day in the fridge if well sealed or wrapped.

As an additional bonus, I estimate that this batch of tortillas (equivalent to one commercial pack) costs around 4 times less than those that come in a packet. Given they take under half an hour to prepare, it's a good swap.

I'm listing my filling ingredients below, but these tortillas could be paired with anything you like. Tofu and stir fried vegetables would be delicious, as would an Asian cabbage salad mix. They're delicious plain, too...

Sweet chilli tortillas with falafel balls, aubergine, pepper and tahini

A delicious meal for 4

Vegan

Author: Bite-sized thoughts

Print recipe

Ingredients

For the tortillas

1 cup plain flour

1 cup water

2 tbsp non-dairy milk

3 - 4 tbsp sweet chilli sauce (depending on how strong you want the flavour to be; 3 tbsp will be mild)

1 tsp vegetable oil

For the fillings

Falafel balls, to serve 4 (store bought or homemade)

1 aubergine, chopped

1 red pepper, sliced

1 red onion, sliced

2 tbsp red wine vinegar

2 cups spinach leaves

Tahini, to serve

Method

To make the tortillas, combine all ingredients in a mixing bowl and whisk well to combine. Allow to stand for 15 minutes.

When ready, heat a non-stick pan over high heat and ladle a scoop of tortilla mixture into the pan (I used a soup ladle). Tilt the pan to distribute evenly, but don't spread the mixture too thinly - keep it at least 1cm thick. Cook for approximately 2 minutes, until bubbles appear on the surface, then flip and cook for a further 1-2 minutes.

Repeat for the remaining batch. Keep tortillas warm in the oven if needed.

For the filling, cook the falafel according to packet or recipe instructions. While the tortillas are cooking, combine the aubergine, pepper, onion and red wine vinegar in a non-stick pan and saute over low-medium heat until soft and fragrant. Add to the tortillas when ready, along with spinach leaves and a drizzle of tahini.

                                                                                                                               

This post is part of my fundraising efforts for the 2015 London Marathon. I am running for Beat, the UK eating disorder charity. If you liked this recipe and are in a position to make a donation, I'd be grateful for any contribution you could spare! You can make a donations of any size on my fundraising page.

Check out my introductory post and my fundraising page for more information. 

Days until the marathon: 51                    Training miles logged in 2015: 247

                                                                                                                               

Do you make your own tortillas / wrap bread? What do you like to put in yours?

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