May I introduce you to the ultimate collard wrap! Stuffed with freshly fried falafel and all of the fillings. Let's just say I didn't skimp on the textures and flavors with this wrap, including a generous layer of beet hummus, grilled eggplant, creamy tahini sauce and crunchy cabbage. What would you fill your collarard wrap with?
As soon as spring hits, our butter lettuce and chard plants explode and we love using them for lettuce or burgers when we want something fresh and crunchy.
But when I saw these beautiful hearty collard greens at the farmers market, I couldn't pass them up!
Prep the Collard Green: Collard greens are thicker than other greens and need a bit of help to make them more pliable.
- Trim off the thick stem.
- Blanch leaves in boiling water for about 30 seconds.
- Place leaves in bowl of ice water to keep the color.
- Pat try and wrap with your favorite fillings.
Falafel Wrap with All the Fillings
Think about texture and color when it comes to the fillings and have fun and use what you have!
The base of this collard wrap is falafel and you can find a recipe for my Mediterranean Falafel Bowl with Tahini Yogurt Sauce. There is also a layer of beet hummus (for a pop of color, or use your favorite hummus), creamy tahini sauce and grilled eggplant (or grilled zucchini would be fantastic!).
Layer, wrap (like a burrito), cut and enjoy!
Falafel Collard Wrap With All The Fillings
- 1 cup dried chickpeas soaked overnight
- ½ onion roughly chopped
- 2 garlic cloves roughly chopped
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon cayenne
- 2 tablespoons flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Small bunch of fresh parsley about 1 cup
- Small bunch of fresh cilantro about 1 cup
- 1 cup Vegetable oil for frying
Make the Falafel
- Begin with the falafel and soak the dried chickpeas for at least 8 hours or overnight.
- The next day, drain the chickpeas and pulse in a food processor until crumbly and there are no whole chickpeas left. Transfer to a large bowl.
- In the same food processor, pulse together the onion, garlic, parsley and cilantro. Pulse until it almost looks like a paste. Add parsley mixture to beans.
- Use a large spatula to mix the beans and herbs together. Add spices and flour. Mix well. Add baking powder and soda just before frying. Mix everything well.
- Heat a large skillet with an inch of vegetable oil and heat until the oil reaches 370 degrees Fahrenheit. You can test to see if the oil is hot by dropping a small piece of batter and if it sizzles, it's ready.
- Use a large tablespoon or cookie scoop and form batter into balls. Scoop about 2 tablespoons worth and form a ball between your hands.
- Carefully place the falafel in the hot oil. Fry on first side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
- Once done, remove to a paper towel lined baking sheet and sprinkle with salt. Set aside.
Make the Collard Wrap
- To make the falafel wrap, remove the thick stem from the collard green and blanch in boiling water for 30 seconds, then remove and place in ice cold water. Pat dry until ready to use.
- Lay two large collard greens together so they overlap and spread about a tablespoon of beet hummus, two falafel, grilled eggplant, a few slices of cabbage and drizzle with tahini sauce.
- Carefully wrap the collard, burrito style and use toothpicks to keep it on place and enjoy.