A creative snack idea that the kiddies will love Ingredients: 3 large tortillas Olive oil, for brushing1 pack of Frys Chickpea and Roasted Butternut Balls 240g1 pack Frys Chickpea & Quinoa Falafels 270g6 large iceberg lettuce leaves1 avocado 1 tbsp lemon juiceSalt & pepper to taste Beetroot hummusSesame seeds, grated carrot and a fresh herb to garnishMethod: 1. Preheat the oven to 180C. 2. Cut each of the 3 tortillas in half. For each cone use half of a tortilla. 3. Roll the two cut edges around each other, creating a cone. Fold the excess on the inside and press to bond together. Pierce the edges with a toothpick to firmly hold the cone together while baking. 4. Brush very lightly with olive oil on the outside of each tortilla cone.5. Place the cones upright in a 6-hole muffin tin. 6. Place the Frys Chickpea & Roasted Butternut Balls and Frys Chickpea & Quinoa Falafels on a greased baking tray, spread out evenly and brush with oil. Bake in the oven together with the tortilla cones for 15 minutes until golden & crispy. 7. Remove both trays from the oven & allow to cool.8. Scoop the flesh out of the avo & place in a bowl, add 1 tbsp lemon juice, salt & pepper to taste. 9. Mash well with a fork. 10. Assemble the tortilla cone, place chopped lettuce inside each cone, essentially lining the inside of the cone. 11. Add a generous spoonful of smashed avo to the bottom of each cone. 12. Add a cooked Frys ball of your choice to each cone. 13. Top each cone with a generous spoonful of beetroot hummus. 14. Garnish with sesame seeds, carrots and fresh herbs & ENJOY!
