These delicious vegan wraps are so moreish and make an excellent packed lunch if you’re in the market for something lighter but portable. If you can’t find collard greens then white or spring cabbage would be a good alternative.
Makes 6-8 rolls
To make the falafel
Preheat the oven to 180C
Sauté the onion in the coconut oil until translucent. Add the chopped garlic and cook for 1 minute. Remove from the pan and cool.
In a blender pulse the herbs and walnuts until finely chopped. Then add in everything else and pulse until just combined.
Roll into balls about the size of a walnut, you should have 12 and place on a baking sheet lined with parchment.
Cook for 18-20 minutes until browned, turning halfway through.
Large collard leaves – around 6-8
1 avocado – sliced
1 Watermelon radish or garden radish, sliced very thinly and quartered
Sprouts, pea shoots, extra herbs
Prepare an iced bowl of water. Bring a large pan of water to the boil. Blanch the leaves for 10 seconds each, refresh in the iced water and dry with kitchen paper.
Spread with a little kimchi veganaise and top with 2 falafel and the rest of the fillings. Fold over the top and bottom ends and roll up like a burrito.
These will keep, packed tightly together, for a few hours
Recipe & images supplied by Annabelle Dawson