Lunch is my toughest meal. If I don’t have leftovers from dinner I am usually at a loss and I have no idea why. I mean, it’s food. I love food. I have no troubles with breakfast or dinner but for some dang reason lunch totally trips me up. Before I started to eat clean and combat my Candida overgrowth, I would eat nachos every day for lunch. I’m not even exaggerating. Nachos. Matt would come home and ask me what I had to eat (yes, these are the bizarre questions we genuinely enjoy talking about) and he would disapprovingly shake his head when he’d hear my answer. I never understood why. I put flipping lettuce and various fresh vegetables on top of my chips. It’s not a big deal.
Okay, so it wasn’t the healthiest choice for my body. So sue me. But I will say that my creativity has been awakened now that I am not able to rely on ol’ trusty nachos. Every day for lunch it’s something new and so far these Falafel Collard Wraps are one of my favorite meals, mainly because I can throw everything together quickly, wrap them up and dip them into a sauce created by plain yogurt, diced cucumbers, and dill. So tasty!
Ingredients
- 1 can chickpeas, rinsed and drained
- 2 Tbsp. tahini
- 1 Tbsp. chickpea flour
- 2 garlic cloves, minced
- small handful fresh parsley
- 1/4 tsp. cumin
- 1/4 tsp. coriander
- 1/2 tsp. sea salt
- 1/2 c. plain yogurt (dairy or nondairy but make sure nothing has been added)
- 1/4 c. cucumber, diced
- 1/2 tsp. dried dill
- 6 collard leaves, cleaned and stems trimmed
- diced tomatoes
- diced red onion
Directions
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
- 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.
- Form 12 small patties with your hands and place on the baking sheet.
- Bake for 10-12 minutes on one side. Flip over. Bake another 10-12 minutes or until browned.
- 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.
For a video tutorial on how to fill up and wrap these bad boys, view here:
Here’s to a cleaner year, a cleaner you, and to lunch. And the groundhog.
Made these the other day. OMG! super yummy! I was a little worried about it not being moist enough with just 2 tablespoons of tahini. The moisture was perfecto! They were also nice and crispy. My new go to falafel recipe. Thank you!!
Mmmm….nachos. But the wraps look just as tasty as nachos sound! I had tempeh bacon & hummus collard wraps yesterday, and they were delicious. I usually blanche the collard leaves for 5 seconds and then cool them in an ice bath before rolling because I find the leaves don’t break as easily that way. I’ll definitely have to try your falafel filling!
Nachos are so good, right??!! ha. And can we talk a little more about this tempeh wrap you mentioned. Holy collards, that sounds amazing!! You know what was crazy? Usually I have to blanch them too but these leaves were so pliable, I couldn’t believe 😉
These look great Cara! I’ve only made a collard wrap once, but I need to do it again!
This was my second time making a collard wrap and I will say that they are definitely growing on me! Hope you like it 🙂
Yum! These look SO DAMN GOOD>
YAY! You know it looks good when cursing is a must 🙂 xo
what’s wrong with loaded nachos for lunch? i think it’s perfectly healthy- you ate vegetables! but, nothing can beat this falafel wrap. falafel is soooo good.
Definitely nothing wrong except when you eat them every dang day and I didn’t mention how many chips I would eat 😉