I love the freshness and beauty of this plate. It’s like it came straight from the garden. The texture of the crudités, the crunchiness of the falafel, and the unexpected beet puree make the whole combination of the collard wraps quite exciting. Eating the fresh leaves with your hands — nothing could feel fresher. Play around with others textures and flavors to make your own creation to wrap in a collard blanket.
1 bunch of collard leaves, washed and trimmed of the stalk
1 avocado, cut into slides
1 cucumber, peeled and finely sliced or julienned
about 20 quinoa falafel patties, chopped into pieces
about 1/2 cup easy tahini sauce
1/2 cup simple peanut sauce, for dipping
1 cooked beet
1 garlic clove, minced
1 inch fresh ginger, minced
salt to taste
walnut oil (to drizzle)
To prepare the collard leaves, trim the stems from the leaves, then blanche them in boiling water for few seconds until they are soft and bright green. Remove and pat dry.
To make the beet puree, add the beet, garlic, and ginger to the food processor and puree until smooth. Add salt to taste and drizzle with walnut oil.
To assemble the rolls
Spread the tahini in the center of a leaf. Add the chopped quinoa falafel, the avocado, cucumber, the sprouts, and drizzle of the beet puree. Fold the top and bottom part and roll it over — just like making a burrito! Serve with peanut sauce on the side.