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Make sure your lunch is full of colour with this vibrant falafel recipe that tastes as good as it looks. These healthy wraps are filled with creamy houmous, gorgeous green pea and coriander falafels and a crunchy beetroot and apple slaw, for an easy vegan lunch. See method
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Tip: The falafels can be made in advance and served cold. Bake as above, then leave to cool completely before storing in an airtight container in the fridge for up to 3 days. The full wraps can be made up to 1 day ahead but the slaw will lose some its crunch once assembled. Roll up to fully enclose the filling, then wrap well in foil and chill until serving.
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