For the Sourdough Discard Naan (if making your own):

1. Prepare the Sourdough Discard Naan dough ideally the day before. If you do so, you can add a little yeast, but won’t need baking soda or powder, and the flavour will be better.
2. Store the dough in the fridge until you are ready to roll them out and fry (about 4 minutes in the pan each).
3. It’s recommended to fry the Naan first and keep them warm while you fry the Falafel, so they are hot and crispy.

For the Orange Thyme Tahini Dressing:

1. Prepare the dressing the day before by mixing Tahini, orange and lemon juice, orange zest, honey, balsamic vinegar, minced garlic, thyme, and salt in a jar until creamy. Store it in the fridge (it will keep for about 4 days).

For Quick Pickled Cabbage:

1. Shred the cabbage finely and mix together vinegar, salt, and sugar until dissolved.
2. Pour the mixture over the shredded cabbage and store it in a lidded container in the fridge.

For Greens:

1. Wash both kale and baby spinach thoroughly but keep them separate. Spin dry.
2. Store the washed and dried spinach in a lidded container.
3. For the kale, remove tough stems, chop roughly, and massage with 1 tbsp olive oil and ¼ tsp salt until the leaves are very soft. Store in a lidded container.

For Shredded Carrots:

1. Grate the carrots as coarse or fine as you prefer and store them in a lidded container.

For Tomato-Cucumber Salad:

1. On the day of serving, chop the cucumber into cubes and halve or quarter the cherry tomatoes.
2. Strip the leaves off the parsley stems and chop them roughly.
3. Mix lemon juice, olive oil, salt, and pepper if desired. Combine the dressing with cucumber, tomato, parsley, and chopped onion.

For the Falafel:

1. The evening before, soak the chickpeas in water, ensuring there is at least double the volume of water to chickpeas.
2. The next day, drain the soaked chickpeas and rinse them.
3. Add the drained uncooked chickpeas to your food processor, together with the parsley, onion, garlic, salt, and coriander (and/or cumin if using).
4. Process for about 30-40 seconds until the chickpeas resemble wet sand but are not mushy. They should hold together if pressed.
5. If making the beetroot version, remove half of the mix, add the chopped, cooked beetroot, and process until finely chopped and incorporated.
6. Get each version into separate bowls, add half of the flour to each, and mix well. Add up to 1.5 tbsp water to the plain version if needed to make the mix hold together.
7. Store the Falafel mix covered in the fridge for at least half an hour or overnight. Do not add the baking soda yet.

For Shaping and Frying the Falafel:

1. When ready to fry, stir in the baking soda and mix until fully incorporated.
2. Line baking trays with parchment paper.
3. Use a tablespoon or a small cookie dough/ice-cream scoop to drop portions onto the sheets. Shape them into oval or round shapes, pressing firmly.
4. Sprinkle with sesame if desired.
5. In a large pot, heat sunflower oil until it reaches 180°C (356°F).
6. Fry the Falafel in batches of about 6 for approximately 4 minutes, or until they are nicely browned and cooked through. They should be dry on the inside.

For Assembly:

1. Spread some of the Tahini dressing onto a warm Naan or whole wheat wrap.
2. Top with massaged kale, baby spinach, pickled cabbage, grated carrots, cucumber-tomato salad, and hot Falafel.
3. Drizzle with a little more of the dressing.
4. If the wraps get large, you can break the Falafel in half for easier wrapping.
5. Serve your Vegan Falafel Wraps and enjoy!