FALAFEL COLLARD CUPS
►  Makes 4 Servings
FOR THE BAKED FALAFEL:

1/2 cup (65 g) gluten-free rolled oats 2 cans (30 ounces, 850 g) chickpeas, drained and rinsed

2 tablespoons (30 ml) aquafaba (a.k.a. chickpea brine) reserved

2 cups (80 g) arugula

1/2 cup (70 g) chopped white onion 1 tablespoon (15 ml) lemon juice

2 cloves garlic, peeled

2 teaspoons (1 g) dried parsley

2 teaspoons (5 g) ground cumin 1 teaspoon ground coriander

1 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon black pepper

 

FOR THE TZATZIKI:

TO MAKE THE BAKED FALAFEL:

Preheat the oven to 375ºF (190ºC, or gas mark 5), and line a large baking sheet with parchment paper or a silicone baking mat. Place the oats in a food processor equipped with an S- blade, and pulse until they resemble coarse breadcrumbs.

 

Add the chickpeas, arugula, white onions, 1 tablespoon (15 ml) of aquafaba, lemon juice, garlic, parsley, cumin, coriander, salt, paprika, and black pepper to the food processor. Pulse until it makes a slightly chunky dough. Do not process too much or it will turn into a paste. Scoop 2-tablespoon-sized (20 g) pucks onto the baking sheet, smoothing them if necessary.

 

Bake for 12 minutes, flip, and bake for 12 additional minutes, or until the tops are golden.

 

3/4 cup (110 g) raw cashews 1/3 cup (80 ml) water

1 tablespoon (15 ml) lemon juice

 

1 clove garlic, peeled

1/8 teaspoon dried dill

1/2 teaspoon salt

3/4 cup (100 g) grated cucumber

 

FOR THE QUICK-PICKLED ONIONS:

1/2 cup (80 g) thinly sliced red onion 1 teaspoon white vinegar

1/8 teaspoon salt

1/8 teaspoon agave nectar

 

FOR ASSEMBLY:

12 small collard leaves

1/2 cup (60 g) thinly sliced radishes

TO MAKE THE TZATZIKI:

While the falafel is baking, place the raw cashews, water, remaining 1 tablespoon (15 ml) of aquafaba, lemon juice, garlic, dill, and salt in a blender. Purée until mostly smooth, then let it sit for 5 minutes to absorb moisture to soften the cashews. Add 1/4 cup (30 g) of the cucumber and blend again until smooth, folding in the rest of the cucumber until combined. Refrigerate until ready to assemble.

 

TO MAKE THE QUICK-PICKLED ONIONS:

Place the red onion, white vinegar, salt, and agave nectar in a small bowl. Toss together until evenly mixed. Refrigerate until ready to assemble.

 

TO ASSEMBLE:

Stack collard green leaves on top of each other and wrap in a damp towel. Microwave for 60 seconds or until the leaves are tender and pliable. Place 3 small collard leaves on 4 plates or containers, then add 2 falafel balls onto each one. Next, top the falafels with tzatziki, pickled onions, and radish slices, then serve.

 

If you are packing this for lunch, keep the tzatziki on the side as to not turn the falafel into mush.