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 my 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.
I should start off by saying that 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!