Thrive92017

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ingredients

For the Falafel

¼ cup parsley

¼ cup mint

½ cup raw pistachios

6 oz tempeh (about 2 cups),

crumbled

½ cup shallot, diced

2 cloves garlic, diced

3 tbsp olive oil

2 tbsp nut flour (I used brazil nut,

but almond works great)

1 tsp cumin

1 tsp baking soda

1 tsp salt

½ tsp black pepper

For the Wraps

A small bunch of collard greens,

stem bottoms removed to leaf

1 small beet, grated

3 small radishes, sliced paper thin

1 avocado, sliced

Microgreens

Optional: crumbled feta or plant-

based cheeze

For the Tahini Sauce

4 tbsp tahini

3 tbsp olive oil

1 tbsp warm water

1 tsp za’atar

1-2 cloves raw garlic, pressed

Salt and pepper, to taste

method

Preheat oven to 375°F/190°C. Line a

baking sheet with parchment paper.

To make falafel mixture, pulse parsley,

mint and pistachios in food processor

until well chopped. Add the tempeh,

shallot, garlic, olive oil, cumin, nut

flour, baking soda, salt and pepper and

blend for about 20-30 seconds until

mixture is combined but not smooth.

Roll falafel dough into 12 balls. Place

them on parchment-lined baking

sheet. bake for about 18 minutes,

turning halfway through. Falafel

should be browned on two sides.

Meanwhile, make the sauce by whisking

all ingredients together in small bowl

or jar. Prep veggies for wraps.

Assemble the wraps and enjoy!

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B a k e d P i s t a c h i o - T e m p e
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serves
2 to 4
alison wu