Potato flatbread wrap with creamy kale salad, falafel and pickled onion

Flatbread aka wrap aka pizza crust is all GENIUS food!! Because a) you can add whatever you have available at the moment and it will taste amazing = possibilities are endless b) food eaten with your hands is the best thing ever! and c) all you need is one recipe

This time a made a stack of flatbreads, called them wraps, and served with the yummiest kale, apple and walnut salad, falafel thingys and pickled onion. Also, you could top the flat breads with a yummy tomato sauce, your favourite pizza topping and make the most delicious pizzas. Give them a try!

Potato flatbread wrap with creamy kale salad, falafel and pickled onion

Serves 4

Potato flat bread

800 grams firm potato

2 - 2 1/2 dl / 0.8-1 cup chickpea flour

1 tsp dried oregano

1 tsp salt

Creamy kale salad

250 grams kale, chopped

1 small garlic clove, finely grated

2 Tbsp unsweetened dijon mustard

2 Tbsp cold pressed olive oil

2 Tbsp apple cider vinegar

1 Tbsp tamari

1 Tbsp nutritional yeast

1 red apple

1 dl / 0.4 cups walnuts

salt and freshly ground black pepper to taste

Pickled onion

1 red onion

1/2 dl / 0.2 cups water

1/2 dl / 0.2 cups apple cider vinegar

Herb falafel

2 packages (á 230 grams when drained) cooked chickpeas

1 handful of fresh parsley

1 tsp ground cumin

1 garlic clove, grated

2 Tbsp tahini

2 Tbsp water

1/2 tsp salt

1 pinch freshly ground black peppar

sesame seeds for rolling

How to

Peel and finely slice the onion. Bring water and vinegar to a boil. Add the onion and remove from heat. Let sit for at least 30 minutes.

Scrub the potatoes. Cook until soft. Let cool. Grate them finely or press using a potato press. Using your hands to mix and kneed the ingredients for the flatbread until you get a dough. Form in to 8-10 balls, dust bench top with flour and roll out your flatbreads.

Place one flatbread at a time in a medium hot, dry frying pan (preferably a cast iron or steel one) and fry for a few minutes until you get smallish golden brown spots on your bread. Turn around for a minute or so. Stack the cooked bread in a kitchen towel until serving.

Pre heat the oven to 200 °C / 400 °F. Rinse and drain the chickpeas. Mix all the ingredients for the falafels until smooth in a food processor or using an immersion blender. Form in to oblong falafels, roll in sesame seeds. Put on a baking tray and bake in the middle of the oven for 15 minutes. Flip around and bake for another 5 minutes.

Mix mustard, oil, vinegar, garlic and nutritional yeast for the creamy kale salad. Massage with the kale. Shred the apple. Add apple and walnuts to the salad. Salt and pepper to taste.

Serve the flatbreads filled with kale salad, falafel and picked onion.

Recipe was first published in The Gothenburg-Post/Två dagar