FALAFEL COLLARD CUPS

SERVES 4 PORTIONS

FOR THE BAKED FALAFEL

1/2 cup (65 g) gluten-free rolled oats

2 cans (30 oz., 850 g) chickpeas, drained and rinsed

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

2 cups (80 g) arugula

1/2 cup (70 g) chopped white onion

1 tbsp. (15 ml) lemon juice

2 cloves garlic, peeled

2 tsp. (1 g) dried parsley

2 tsp. (5 g) ground cumin

1 tsp. ground coriander

1 tsp. salt

1/4 tsp. paprika

1/4 tsp. black pepper

FOR THE TZATZIKI

3/4 cup (110 g) raw cashews

1/3 cup (80 ml) water

1 tbsp. (15 ml) lemon juice

1 clove garlic, peeled

1/8 tsp. dried dill

1/2 tsp. salt

3/4 cup (100 g) grated cucumber

FOR THE QUICK-PICKLED ONIONS

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

1 tsp. white vinegar

1/8 tsp. salt

1/8 tsp. agave nectar

FOR ASSEMBLY

12 small collard leaves

1/2 cup (60 g) thinly sliced radishes

NUTRITIONAL VALUES

Calories: 1011kcal
Fat: 26.4g (3.8g S.Fat)
Carbs: 153.9g
Protein: 48.6g
Sugar: 26.3g
Sodium: 1523mg

METHOD

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. In a food processor fitted with an S-blade, pulse the oats until they resemble coarse breadcrumbs.

In a food processor, combine the chickpeas, arugula, white onions, 1 tablespoon (15 mL) aquafaba, lemon juice, garlic, parsley, cumin, coriander, salt, paprika, and black pepper. Pulse until a slightly chunky dough forms. If you process it too much, it will become a paste. Scoop 2-tbsp. (20 g) pucks onto the baking sheet, smoothing as needed. Bake for 12 minutes, then flip and bake for another 12 minutes, or until the tops are golden brown.

TO MAKE THE TZATZIKI In a blender, combine the raw cashews, water, remaining 1 tbsp (15 ml) aquafaba, lemon juice, garlic, dill, and salt while the falafel bakes. After puréeing until mostly smooth, set aside for 5 minutes to absorb moisture and soften the cashews. Blend in 1/4 cup (30 g) of the cucumber until smooth, then fold in the remaining cucumber until combined. Place in the refrigerator until ready to assemble.

TO MAKE THE QUICK-PICKLED ONIONS In a small bowl, combine the red onion, white vinegar, salt, and agave nectar. Toss everything together until it's evenly combined. Place in the refrigerator until ready to assemble.

TO ASSEMBLE Wrap the collard green leaves in a damp towel and stack them on top of each other. Microwave the leaves for 60 seconds, or until they are tender and pliable. Place 3 small collard leaves on each of 4 plates or containers, then top with 2 falafel balls. Then, serve the falafels with tzatziki, pickled onions, and radish slices. If you're packing this for lunch, keep the tzatziki on the side so the falafel doesn't turn to mush.