18 Feb Baked Falafel Collard Wraps
Collard greens are incredibly nutritious and a versatile replacement for bread when you’re craving a sandwich. The benefits of these beautiful deep greens are plenty: they’re packed with Vitamin K, rich in calcium, and a good source of Vitamin A. Collard greens are also high in fiber and water content and the perfect food to optimize digestion.
This recipe incorporates a twist by using pistachios into the falafel mixture. Pistachios are a robust source of Vitamin B6 which plays a supportive role in neurotransmitter production (brain chemicals) including seratonin and norephinephrine which influence mood. Pistachios are also rich in minerals including calcium, magnesium, potassium, selenium and phosphorus.
Pistachios are naturally a yellow-green color. Red pistachios have been dyed and should be avoided. A tightly closed shell around the kernel indicates the nut is not yet ripe. Ripe pistachios always have an open shell.
You can choose to make your falafel with lentils, chickpeas, tempeh…the options abound. This recipe uses a tahini sauce, but you can also choose a yogurt-based version. Inspired by: Oh She Glows, Vibrant and Pure, Kitchn
Falafel:
1/4 cup parsley
1/4 cup mint
1/2 cup raw pistachios
6 oz tempeh (about 2 cups), crumbled (or use 2 cups of chickpeas, lentils, etc)
1/2 cup shallot, diced
2 cloves garlic, diced
3 Tablespoons olive oil
2 Tablespoons nut flour (I used almond flour, but you can use chickpea flour or an all-purpose flour if you can digest gluten)
1 teaspoon cumin
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper
For the wraps:
A small bunch of collard greens, stem bottoms removed to leaf
1 small beet, grated
3 small radishes, sliced paper thin
1 avocado, sliced
Microgreens
Optional: crumbled feta or plant-based cheeze
For the tahini sauce:
1 cup Tahini (sesame seed paste)
½ cup lemon juice
3 4 cloves garlic, finely minced
¼ tsp. ground cumin
1 to 1 ½ tsp. salt (to taste)
¾ to 1 ¼ cup water (depending on how thick/thin you want the sauce)
1.) Preheat oven to 375°. Line a baking sheet with parchment paper.
2.) To make falafel mixture, pulse parsley, mint and pistachios in food processor until well chopped. Add the tempeh, shallot, garlic, olive oil, cumin, nut flour, baking soda, salt and pepper and blend for about 20-30 seconds until mixture is combined but not smooth.
3.) Roll falafel dough into 12 balls. Place them on parchment-lined baking sheet. Bake for about 18 minutes, turning halfway through. Falafel should be browned on two sides.
4.) Meanwhile, make the sauce by whisking all ingredients together in small bowl or jar. Prep veggies for wraps.
5.) Assemble the wraps and enjoy!