Ingredients
For Falafel:
1 can chickpeas, rinsed and drained
2 Tbsp. tahini
1 Tbsp. chickpea flour
2 garlic cloves, minced
small handful fresh parsley
¼ tsp. cumin
¼ tsp. coriander
½ tsp. sea salt
For the Yogurt Sauce:
½ c. plain yogurt (dairy or nondairy but make sure nothing has been added)
¼ c. cucumber, diced
½ tsp. dried dill
For the wraps:
6 collard leaves, cleaned and stems trimmed
Suggested Toppings (but not limited to):
diced tomatoes
diced red onion
Preparation
Falafel Collard Wraps
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Prep time
15 mins
Cook time
25 mins
Total time
40 mins
Serves: 6 Falafel wraps
Ingredients
For Falafel: 1 can chickpeas, rinsed and drained 2 Tbsp. tahini 1 Tbsp. chickpea flour 2 garlic cloves, minced small handful fresh parsley ¼ tsp. cumin ¼ tsp. coriander ½ tsp. sea salt
For the Yogurt Sauce: ½ c. plain yogurt (dairy or nondairy but make sure nothing has been added) ¼ c. cucumber, diced ½ tsp. dried dill
For the wraps: 6 collard leaves, cleaned and stems trimmed
Suggested Toppings (but not limited to): diced tomatoes diced red onion
Instructions 1.Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. 2.In a food processor, mix all the ingredients for the falafel together until smooth. If you don’t have a food processor, use a medium bowl and mash the chickpeas with the back of a fork. 3.Form 12 small patties with your hands and place on the baking sheet. 4.Bake for 10-12 minutes on one side. Flip over. Bake another 10-12 minutes or until browned. 5.To assemble, place two falafels, a heaping tablespoon of yogurt sauce, tomatoes, and diced red onion on top of the collard leaf and roll like a burrito. See video below for assembly.
Nutrition Information
Serving size: 1 Wrap Calories: 170 calories Fat: 5 g
