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Falafel Collard Wrap With All The Fillings

Prep Time12 hrs
Cook Time15 mins
Servings: 12 falafel
Author: Samantha Ferraro


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)


  • To make the falafel, make sure you soak the dried chickpeas overnight. They will double in volume the next day.
  • 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 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.
  • Use a large tablespoon and form batter into balls. I scoop about 2 tablespoons worth and form a ball between your hands.
  • 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.
  • Once dowe, remove to a paper toweled lined baking sheet and sprikle with salt. Set aside.
  • To make the falafel wrap, remove the thick stem from the collard green and lay 2 large collard greens together so they overlap.
  • Then spread about a tablespoon of beet hummus, 2 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.


To see step by step on making falafel, click here!
This recipe makes about 12 falafel.