Baked Gluten-Free Falafel Wrap
Hi! I hope that you are having a lovely day so far :) I was able to sneak in a long walk with Layla this morning and one of my favorite workout DVDs, Tone It Up’s Tone & Sculpt. I blended up a cherry lime whey protein smoothie afterwards. It was super refreshing!
I wanted to share one of my favorite lunch recipes with you today. I like to bake a batch of the falafels on Sunday and use them throughout the week.
Baked Gluten-Free Falafel Wrap
1 large collard green leaf, tough part of the stem removed
4-6 baked falafels (recipe follows) or Falafel Republic brand gluten-free falafels
1/4 cup sliced cucumber
6 grape tomatoes, sliced in half
1 teaspoon balsamic vinegar
Place the falafels, cucumber and tomatoes on your collard green leaf. Drizzle with balsamic vinegar. Wrap the leaf up like a burrito and enjoy!
Baked Falafels
Makes about 24 falafels
1 cup cooked quinoa (I like to cook mine in chicken broth or add sea salt to the cooking water)
1 (15 ounce) can garbanzo beans, drained and rinsed
1/2 cup frozen spinach, thawed
2 Tablespoons nutritional yeast
1 Tablespoon extra-virgin olive oil
1 Tablespoon ground flaxseed
1 teaspoon Greek or Italian seasoning
1/4 teaspoon fresh lemon zest, optional
Sea salt and ground pepper to taste
Preheat the oven to 400° Fahrenheit. Spray a baking sheet with olive oil cooking spray. In a food processor or Magic Bullet, pulse the garbanzo beans until mostly pureed with a few solid bean pieces remaining.
Transfer the beans to a large mixing bowl. Combine the remaining ingredients in your food processor or Magic Bullet and puree until all of the ingredients are fully blended.
Add the remaining ingredients to your mixing bowl. Using your hands or a spatula, mix the dough until it is completely combined. Roll tablespoon amounts of dough into balls and place them on the baking sheet.
Spray the tops of the falafels with olive oil cooking spray. Bake in the oven for 20 minutes. Flip each of the falafels over and bake an additional 10-15 minutes, until they are golden brown.
Allow them to cool on the baking sheet. Transfer them to a food storage container and refrigerate until ready to use. They will keep in the refrigerator for up to three days or fin the freezer for up to three months.
These are a healthy alternative to the falafels that you can buy from street vendors or at Greek restaurants. Let me know if you make one! I’m off to get ready for my extra fun day today. Take care,
Kilee
Today’s Quote: “Everything comes to us that belongs to us if we create the capacity to receive it.”
- Rabindranath Tagore
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