You’re an angel that has fallafen from the sky and I think I have fala’n in love. All the falafel puns, please!
If you fala (sorry) my blog, you know my penchant for puns and dad jokes. I can’t help it. I think it’s in my blood. But moving on!
What do you do when you are craving a falafel, but are too lazy to run to the store to get the proper ingredients? Improvise!
Zucchini, cauliflower & peas are the superstars of this patty. They are so easy to make and the sunflower seeds give it the crunch desired from a crispy fried bean ball, but without the frying.
Green veggie falafel wraps
1 medium zucchini, chopped into 2″ pieces
3 c. cauliflower florets
1 c. frozen peas or shelled edamame, thawed
1/2 c. sunflower seeds
1 tbsp. flax + 2 tbsp. warm water
1 tbsp. olive oil
2 tbsp. chopped parsley
1 tsp. cumin
1 tsp. chili powder
S & P to taste
Wraps: Collard greens with stems removed, hummus, shredded carrots, shredded cabbage, hemp seeds
Preheat oven to 350˚F + line a baking sheet with parchment paper. Place zucchini, cauliflower + peas in the food processor and pulse until finely chopped. Place contents in a nut milk bag, cheesecloth, or mesh produce bag and squeeze out the excess water from the veggies. Return to processor and add in remaining ingredients. Pulse again until there are just a few bits of seeds remaining in tact. Grab a small scoop of the mixture and form into a ball in your hands and then flatten a bit with your palm. Repeat with remaining. Bake for 15 minutes, flip patties over and bake for another 10 minutes. Remove from oven and assemble wrap with a layer of hummus, 3-4 patties, shredded veggies & hemp seeds.