Falafel Wraps with Squash Soup
Soup and a sandwich, the modern way.
Heat 1 Tbsp (15 mL) oil in a medium frying pan over medium heat. Add the onion, pepper and carrots. Cook until the onions are translucent. Cool.
While waiting for the vegetable mixture to cool, prepare the wrap ingredients. Heat the oven to 250°F (125°C). Cook the tortillas according to the package directions. Wrap in foil and place in the oven to keep warm. Transfer the soup into a pot and warm over low heat.
Combine cooled vegetables with the rest of the falafel ingredients, mixing until sticky and able to hold its shape when formed into a small ball. Roll the mixture into 12 small, slightly flattened balls and set aside.
Heat the remaining oil over medium heat in a clean frying pan. Add the falafels to the pan without overcrowding and fry on each side until lightly browned. Remove and transfer to the oven to keep warm. Continue with the remaining falafels.
Place the tortillas on a flat surface and line up 3 of the falafels 1-inch (2.5 cm) from the edge, parallel to your view. Divide the harissa mayo, onion, lettuce, cucumber and 1 Tbsp (15 mL) of the dukkah between the tortillas, leaving a 1-inch (2.5 cm) border. Fold the edges towards the center then roll up into a tight cylinder. Transfer the hot soup into bowls and sprinkle with the remaining dukkah.