Low-Fat Raw Falafel Wrap with Tahini Spread

To make Falafel:

1 carrot, peels only - not center

2 large handfuls cilantro
less than 1/8 tsp. of each, cumin & coriander seeds, grind them with mortar and pestle
slab of sweet onion 

juice of 2 limes

1/4 cup of sprouted beans (I used moth beans from Indian market that I sprouted myself in 36 hrs.)

4 oz. white button mushrooms

eggplant pulp, from 1 med. eggplant, juiced (toss juice into garden)

slice of jalapeno

Put all in blender.  Puree until small chunks.  Use ice cream scooper.  Place in bowl for 1/2 hr in fridge.  

To make Tahini:

1st place whole head of garlic (cloves removed but skins left on) into blender with juice of two lemons - blend until well ground up and then push it through a sieve to remove skins and chunks.  Then add liquid back to blender with:

1/2 c. sesame seeds, soaked in water for 4 hours

1/2 zucchini
1/4 cup eggplant pulp

1 celery stalk

juice from 1 lemon

juice from 1 lime

To make the Wrap:

5 persian cucumbers, spiralized (made into noodles) 

4 oz. spinach

6 collard leaves (end of stems removed and shaved down)

4 roma tomatoes, sliced in half moons

Place generous schmear of tahini in center of leaf from end to end, put greens/spinach in leaf on top, place noodles on top, then falafal balls and then tomato slices.  Roll up like a taco (or burrito) and enjoy!