Raw Falafel Wraps

 

 Today I wanted to share one of my favorite recipes that I enjoy year round but especially in the winter. Raw Falafel Wraps. Please check out the recipe from Gourmande in the kitchen. This recipe is a fresh take on falafel wraps filled with chopped tomatoes and cucumbers, wrapped in a collard leaf and drizzled with a parsley tahini sauce.

These wraps are their idea of fast, fresh portable food.  All it takes is a bit of prep work, which can mostly be done ahead of time, and they’re ready to pack in a lunchbox or take on a picnic.

These aren’t your typical falafel wraps.  You won’t find any chickpeas or pita bread here.  There’s also no frying involved and they’re totally raw which means they’re nice and fresh and great served at room temperature.

They’re made with raw falafel, chopped fresh tomatoes and cucumbers, then wrapped in a hearty collard leaf and drizzled with a fresh parsley tahini sauce.

The falafel balls themselves are made from a mix of pistachios and sesame seeds along with a generous pinch of spices like cumin and coriander and fresh herbs like parsley and chives.

They come together quickly in the food processer and keep well for a few days in the fridge so you can make them ahead of time.  You can also prepare the tahini sauce ahead of time and keep it alongside the falafel until you’re ready to assemble your wraps.

I like to use a hearty green like collard leaves for wrapping because they don’t get soggy from the fillings but you can also substitute chard or another leafy green if you’d prefer.

Wrap them up small for a bite-sized appetizer or snack or stuff a large leaf to the brim for a great portable lunch; no fork and knife required!

 

RAW FALAFEL WRAPS WITH PARSLEY TAHINI SAUCE

YIELDS MAKES 3 LARGE WRAPS OR 6 SMALL ONES

A fresh take on falafel wraps filled with chopped tomatoes and cucumbers, wrapped in a collard leaf and drizzled with a parsley tahini sauce.

40 minPrep Time

Ingredients

For the Falafel Wraps:
    • 3 large collard leaves,
    • 3 small Persian or 1 hothouse cucumber, peeled, seeded and chopped
    • 2 medium tomatoes, chopped
    • Pistachio Falafel (recipe below)
    • Tahini Parsley Sauce (recipe below)
For the Falafel Balls: (makes about 9 ½ inch balls)
    • 60g/1/2 cup shelled raw pistachios
    • 28g/1/4 cup raw sesame seeds
    • ½ teaspoon ground cumin
    • ¼ teaspoon ground coriander
    • 1 small garlic clove
    • 1/3 cup roughly chopped flat leaf parsley
    • 1 Tablespoon chopped chives
    • ¼ teaspoon of sea salt
    • Pinch of freshly ground black pepper
For the Parsley Tahini Sauce:
  • 30g/ 2 Tablespoons Tahini
  • 15g/ 1Tablespoon apple cider vinegar
  • 15g/ 1 Tablespoon freshly squeezed lemon juice
  • 30g/ 2 Tablespoons Extra Virgin Olive Oil
  • 1 small garlic clove
  • 1/3 cup flat leaf parsley
  • 1/8th teaspoon sea salt
  • 15ml /1 Tablespoon filtered water to thin (plus more if necessary)

Instructions

Make the Tahini Parsley Sauce:
    1. Blend all the ingredients in a high speed blender until smooth adding a Tablespoon of water or more if necessary to make a sauce-like consistency.
    2. Set aside or refrigerate in an air-tight container until needed.
Make the Falafel Balls:
    1. Pulse all the ingredients in the bowl of a food processor until you have coarse crumbles that hold together when pinched.
    2. Roll into ½ inch balls and set aside or refrigerate in an air-tight container until needed.
Make the Falafel Wraps:
  1. Remove the stem from each collard leaf and trim down each side of the thick part of the stalk with a sharp paring knife so you have a flat foldable surface. If the leaves are particularly large cut them down the center to make two pieces.
  2. Arrange collard leaves on large platter. Divide chopped vegetables and falafel balls among collard leaves. Drizzle sauce over each, roll and serve.

Notes

Gluten-Free, Grain-Free, Vegan, Raw, Paleo

Hope you enjoy! Please comment below with any questions or if you'd like to share other recipes please feel free. 

 


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