A fresh raw and paleo take on falafel wraps filled with chopped tomatoes and cucumbers, wrapped in a collard leaf and drizzled with a parsley tahini sauce.
These raw and paleo falafel 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 and paleo falafel balls, 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 processor 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!
Yields makes 3 large wraps or 6 small ones
A fresh raw and paleo 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
Save RecipeIngredients
- 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)
- 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
- 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
- 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.
- Set aside or refrigerate in an air-tight container until needed.
- Pulse all the ingredients in the bowl of a food processor until you have coarse crumbles that hold together when pinched.
- Roll into ½ inch balls and set aside or refrigerate in an air-tight container until needed.
- 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.
- 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
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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