1 pkg. (240g) Yves falafel balls
1 cup (250 mL) matchstick carrots
¾ cup (180 mL) matchstick sweet red pepper
¾ cup (180 mL) matchstick sweet yellow pepper
1 cup (250 mL) matchstick cucumber
¾ cup (180 mL) shredded purple cabbage
9-12 large collard green leaves, thick stalk removed
4 cups (1 L) water
Salt to taste
1 tsp. (5 mL) fresh lime juice
½ cup (125 mL) dairy free almond yogurt
¼ tsp. (1 mL) ground cumin
1 tbsp. (15 mL) finely chopped mint
1 tbsp. (15 mL) finely chopped cilantro
Preheat oven to 400°F. Cook falafels according to package instructions. Cut falafels in half and set aside.
In a small bowl toss cucumber in lime juice and a pinch of salt.
In a small bowl stir together yogurt, cumin, mint and parsley. Season with salt and pepper.
In a large sauté pan over medium high heat, bring water to a gentle boil. Working with one collard leaf at a time, blanch leaf for about 1 minute. Transfer blanched leaf to a 9 x13 inch pan filled with ice water. Continue with remaining leaves. Remove leaves from water and pat dry; set aside.
Assembly of Wraps: Lay one blanched collard leaf onto your work surface. Spoon 2 tsp. of yogurt in the center of the leaf. Arrange on top of the yogurt in a small pile; 2 to 3 strips each carrot, red pepper, yellow pepper, cucumber and purple cabbage. Arrange 3 falafel halves across the vegetables. Starting from the end closets to you, roll the leaf up and over the falafels. Fold and tuck in the sides of the leaf and continue to roll the collard leaf into a tight wrap. Repeat with remaining ingredients.
Slice wraps in half and serve.