3 large tortillas 

Olive oil, for brushing

1 pack of Fry’s Chickpea and Roasted Butternut Balls 240g

1 pack Fry’s Chickpea & Quinoa Falafels 270g

6 large iceberg lettuce leaves

1 avocado 

1 tbsp lemon juice

Salt & pepper to taste 

Beetroot hummus

Sesame seeds, grated carrot and a fresh herb to garnish




1. Preheat the oven to 180°C. 


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 Fry’s Chickpea & Roasted Butternut Balls and Fry’s 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 Fry’s 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!

Veggie Nice Tortilla Cones