Falafel Collard Wrap With All The Fillings
Prep Time
12 hrs
Cook Time
15 mins
Servings: 12 falafel
Herb Falafel
  • 1 cup dried chickpeas soaked overnight
  • 1/4 onion roughly chopped
  • 2 garlic cloves roughly chopped
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 1/2 tsp cumin
  • 2 Tb flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Small bunch of fresh parsley about 1 cup
  • Small bunch of fresh cilantro about 1 cup
  • Grilled eggplant or any other vegetable
  • Beet hummus recipe here!
  • Sliced red cabbage
  • Tahini Sauce recipe here!
  • Collar greens large stems removed (2 greens per wrap)
  1. To make the falafel, make sure you soak the dried chickpeas overnight. They will double in volume the next day.
  2. 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.
  3. 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.
  4. 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.
  5. Heat a large skillet with vegetable oil and bring oil up to about 370 degrees F. You can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, it's ready.
  6. Use a large tablespoon and form batter into balls. I scoop about 2 tablespoons worth and form a ball between your hands.
  7. Carefully place the falafel in the hot oil. Fry on 1 side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
  8. Once dowe, remove to a paper toweled lined baking sheet and sprikle with salt. Set aside.
  9. To make the falafel wrap, remove the thick stem from the collard green and lay 2 large collard greens together so they overlap.
  10. Then spread about a tablespoon of beet hummus, 2 falafel, grilled eggplant, a few slices of cabbage and drizzle with tahini sauce.
  11. Carefully wrap the collard, burrito style and use toothpicks to keep it on place.
Recipe Notes

To see step by step on making falafel, click here!

This recipe makes about 12 falafel.