From issue 13 of News From The kitchen.

For the tortilla

3 cups peeled courgette (zucchini)
3 tablespoons olive oil
2 teaspoons lemon juice
Pinch cayenne
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 cup flax meal*

- Blend all ingredients in a high-speed blender until smooth.

- Add flax meal and blend again until smooth.

- Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.

- Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

- Once the dehydrator sheets are removed, return to the dehydrator for 30 – 60 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.

For the falafel

1 cup pumpkin seeds
2 tablespoons fresh dill, finely chopped
1 teaspoon ground coriander
2 teaspoons cumin
8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped
3 tablespoons fresh coriander (cilantro)
1 clove garlic
2 shallots
1/4 cup olives, stones removed
2 teaspoons oregano
Pinch cayenne
Pinch pepper
1/2 teaspoon salt
1 tablespoon lemon juice

- Process all ingredients in a food processor until thoroughly mixed.

- Form into Falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 – 8 hours.

For the hummus

1/2 cup mac nuts
3 tablespoons lemon juice
3 tablespoons tahini
1/4 teaspoon salt
1/4 cup water

- Blend all ingredients in a high-power blender until smooth.

Optional “roasted” Mediterranean vegetables

1/2 cup courgette (zucchini), sliced
1 red bell pepper, sliced thin
1/2 a medium red onion, sliced
1/2 cup fresh tomatoes, sliced
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt

- Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1-2 hours, until soft.

- You could just miss out the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.

To assemble

- Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom.

- Arrange the vegetables in a line along the salad leaves.

- Place 3 – 4 falafel along the top of the vegetables.

- On top of the falafel, spoon over a generous helping of the hummus.

- Fold up the left and right hand sides of the tortilla.

- The bring the bottom of the tortilla up over the 2 sides that have already been folded up.

- Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together.

- Once completely rolled, cut at a diagonal with a sharp knife.

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