(Chard) Falafel Wraps with Crunchy Kale-Brussels Sprout Salad

EAT YOUR GREENS THIS WEEK!!! Skip the grains and opt for greens! Final week of the barre3 challenge is here!!

It's the final week of the Barre3 challenge - and the final push to stick to the plan and end strong. So, for this Make-It Monday's recipe (there's actually two here but they are meant to go together), I've chosen to skip the grains and replace them with greens. Thanks for the suggestion, Sadie Lincoln! Of course, if you must have a whole wheat pita pocket, go ahead. But for those of us who love a good challenge, make the falafels as wraps with lettuce. You won't miss the bread (that much), and you will feel so good after. Promise.

A little about these recipes…I love falafels but they are always fried and never have any greens in them. So this recipe was born to create a falafel that would be nutritious and obviously had to be super delicious. And the kale-brussels sprout salad? This is adapted from the beloved Bon Appetit, and it's fantastic. I love that you can make it in advance because the greens are so sturdy.

You are getting lots of greens with this meal! But you won't care - because the flavors are through the roof! May I suggest this as the perfect Superbowl meal?

Mission Crazy Good Green Falafels: Accomplished

Falafel Lettuce Wraps with lemon and hummus

These have a secret green ingredient that makes them extra nutritious but keeps the flavor authentic and delish. If you haven’t cooked with chard, get ready to fall in love.

Serves 3-4 (entrée portions) or 6 as appetizers

INGREDIENTS

• 4 cups stemmed and torn rainbow chard

• 3 medium to large cloves garlic, chopped

• 1.5 Tbsp tahini

• 1 Tbsp fresh lemon juice

• 1/2 tsp cumin

• ¼ tsp ground coriander

• ½ tsp salt

• ½ tsp pepper

• 1 15.5 ounce can chickpeas, rinsed and drained

• ½ tsp baking powder

• 3-4 Tbsp almond meal (or flour of choice)

•1 tsp sesame seeds 

• lemon wedges for serving

• iceburg lettuce or butter lettuce

•  cilantro or parsley 

• cucumber

• tomatoes

• hummus or Greek yogurt  with Avocados from Mexico

INSTRUCTIONS

1.            Add chard, garlic, tahini, lemon juice, cumin, coriander, and salt and pepper to a food processor and pulse to combine well. Scrape down bowl if needed. You don’t want any big chunks; it should be fairly smooth.

2.             Add chickpeas. Pulse until slightly chunky. Scrape down bowl as you go if needed. You don’t want to go to the point of making a puree. Texture is good!

3.            Once well incorporated, transfer to a mixing bowl and stir in baking powder, sesame seeds and flour of choice 1 Tbsp at a time until the mixture is thick enough to handle – about 4 Tbsp.

4.            Taste and adjust seasonings as needed.

5.            Let mixture rest in refrigerator for at least 30 mins. Then form into balls or little patties.

6.            Bake at 400 for 15 mins. Flip and cook for additional 5 mins. Turn oven to Broil. Broil for 1-2 minute to brown. Flip falafels again and broil the other side for another minute. Watch closely to avoid burning! (These can also be fried in oil for about 4-6 minutes per side, but it adds significantly to the calories)

7.            Serve immediately as an appetizer with hummus, tzatziki or tahini sauce, or inside a lettuce wrap with cucumber, tomatoes, cilantro, and hummus or yogurt. Serve with lemon wedges.

*Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.

*To reheat, wrap in a tinfoil purse, and reheat at 350 for about 15 minutes. Or microwave until heated through.

Crunchy Kale and Brussels Sprout Salad

Serves 3 entrée size portions or 6 as a side

Ingredients:

• 1/8 cup fresh lemon juice

• 1/4 cup extra-virgin olive oil

• 1 tablespoons Dijon mustard

• 1 small minced shallot

• 1 small garlic clove, finely grated

• 1/4 teaspoon kosher salt

• Freshly ground black pepper

• 1/3 cup almonds with skins, coarsely chopped

• 1/3 cup finely grated or shredded Pecorino

• 1 10-oz bag Cruciferous Crunch from Trader Joe’s OR about 5 cups chopped kale with 4 cups shaved Brussels sprouts      

• Pomegranate seeds, optional

Method:

Make dressing: Combine first 7 ingredients and mix well. Set aside for at least 30 minutes.

Toss greens with almonds, cheese, and dressing. Garnish with pomegranate seeds if desired.

*I had several Tbsp of dressing leftover- perfect for tomorrow’s lunch!

*Salad can be made and tossed with dressing in advance- can sit for up to 3 hours.