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Sorrel Falafel Collard Wraps with Turmeric Tahini Sauce

Print Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients
  

Sorrel Falafel

  • 1 cup dried chickpeas
  • 1 1/2 cups sorrel tightly packed
  • 3 cloves garlic
  • 1/4 red onion
  • 1/4 cup fresh cilantro tightly packed
  • 1 tablespoon tahini
  • 2 teaspoons sesame oil
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • Juice of 1 lime
  • 2 tablespoons sesame seeds
  • Canola or Sunflower oil for frying

Pickled Red Onions

  • 1/2 red onion halved and thinly sliced
  • 1 cup white vinegar
  • 1 teaspoon demerara sugar
  • 1/2 teaspoon salt

Turmeric Tahini Sauce

  • 1/4 cup tahini
  • 1 clove garlic minced
  • Juice of 1/2 a lime
  • 2 tablespoons white vinegar
  • 2 tablespoons water
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon turmeric

To Assmeble

  • 8 large collard leaves stalks removed
  • 1/2 white onion thinly sliced
  • 4 pickles quartered lengthwise
  • 1 to mato cut into wedges

Instructions
 

For the Falafel

  • Place the chickpeas in a large bowl and cover with water. Let soak at room temperature overnight.
  • Drain and rinse the chickpeas and set aside.
  • Place the sorrel in a large food processor and blitz until it resembles mulch. Place the sorrel in the center of a piece of cheesecloth and squeeze the excess moisture from the greens. Discard the liquid and set the sorrel aside.
  • Place the garlic, onion and cilantro in a large food processor and blitz until finely chopped. With the food processor running, start adding the chickpeas in batches.
  • Once the mixture is relatively uniform, add the sorrel, sesame oil, tahini and seasonings to the food processor and blitz. Stream in the lime juice while the food processor is running. Continue to blitz until the mixture resembles damp sand. Transfer the mixture to a bowl.
  • Take a heaping tablespoon of the mixture and form it into a ball. Repeat with the remaining mixture. Transfer the falafel to the fridge and let chill for 15-30 minutes.
  • Heat 2-inches of the oil of your choice in a cast iron skillet until it reaches 375°F. Try maintain this heat throughout the frying process. Add 7-8 falafel balls to the oil and fry until deep golden on one side, about 4 minutes. Roll the balls over and fry for another 4 minutes.
  • Transfer the falafel to a plate lined with paper towel to drain. Keep warm until ready to use.

For the Onions

  • Pour the vinegar, sugar and salt in a small bowl and stir until the sugar dissolves. Add the onion to the bowl and let sit for 3 hours at room temperature.

For the Turmeric Tahini Sauce

  • Place all the ingredients in a small bowl and whisk to combine. Feel free to continue adding water to achieve your desired consistency. Refrigerate until ready to use.

To Assemble

  • Place a collard leaf on a flat surface and place two falafel, a pickle spear, a tomato wedge, white onions, and pickled onions in the center. Cover the falafel with some turmeric tahini sauce and take the end of the collard leaf closest to you and roll it away from yourself as you would a burrito. Place it on a cutting board seam-side-down.
  • Cut the roll in half and wrap each half in parchment paper and set aside. Repeat until you run out of leaves.
  • Enjoy the wraps immediately and with plenty of napkins.