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.

CHOCOLATE CHERRY CUPS

SERVES 18 CUPCAKES

1/2 cup (120 ml) melted coconut oil

1/3 cup (25 g) cocoa powder

1/2 cup (120 ml) agave nectar

18 dark sweet cherries, pitted

1/4 cup (35 g) toasted cashews, finely chopped

1/4 tsp. coarse salt

NUTRITIONAL VALUES

Calories: 161kcal
Fat: 7.2g (5.5g S.Fat)
Carbs: 24.4g
Protein: 0.9g
Sugar: 2.2g
Sodium: 42mg

METHOD

Place 18 mini-cupcake liners in a 24-count mini-cupcake pan. In a mixing bowl, combine the coconut oil, cocoa powder, and agave nectar until well combined. Fill each of the 18 mini-cupcake liners with 1 teaspoon of the chocolate mixture.

Set a pitted cherry in each cup, then top with 1 1/2 teaspoon chocolate mixture, toasted cashews, and coarse salt. To set, place in the freezer for 35 to 40 minutes. These cups should be kept in the refrigerator.

RECIPE NOTES

If you have a metal drinking straw in your kitchen, use it to pint fresh cherries by inserting the stem through the straw's opening and pushing through the cherry.