Herbed Cauliflower Patty Wraps + Green Tzatziki
Vegan, gluten-free, and grain-free cauliflower falafel patties are tucked into lettuce wraps // warm pita bread, topped with a rainbow of veggies, and generously drizzled with green tzatziki sauce. These wraps are bound to become a summertime favorite. Why? Because they've got it going on. There's much to be admired between those eye-catching pink and purple garnishes, satisfying protein- and fiber-packed cauliflower patties, and that creamy, garlicky green tzatziki sauce.
Servings: 8 lettuce wraps or 4 pita sandwiches
Ingredients
Quick Pickled Red Onions (optional but recommended)
- 1 medium red onion or 2 small red onions, thinly sliced into rounds
- ½ cup apple cider vinegar
- ½ cup filtered water
- Generous pinch sea salt
Zesty Green Tzatziki Sauce
- ¾ cup shelled hemp seeds or raw cashews*
- ½ cup filtered water
- ½ cup packed baby arugula
- ¼ cup flatleaf parsley, tough stems removed
- ¼ cup peeled and diced cucumber
- 2 cloves garlic, peeled
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- ⅝ teaspoon (i.e. ½ + ⅛ teaspoon) sea salt or to taste
- Freshly ground black pepper, to taste
- ¼ cup grated cucumber
Wraps and Additional Toppings
- 8 leaves large romaine collard leaves** or 4 pita breads
- 12 to 16 Herbed Cauliflower-Almond Patties
- 1 cup shredded or very thinly sliced purple cabbage
- Few handfuls baby arugula
- Few handfuls cilantro, tough stems removed (optional)
- Shelled hemp seeds (optional)
- Other veggies, such as sliced grape tomatoes, cucumber, scallions, etc. (optional)
Instructions
Quick Pickled Red Onions (optional but recommended)
- Add the onion, apple cider vinegar, filtered water, and sea salt to a medium saucepan.
- Bring the mixture to a boil over medium-high heat.
- Then, reduce the heat, cover, and simmer for 8 to 10 minutes, or until the onions are crisp-tender and their purple hue fades to pink.
- Let cool slightly and transfer to an airtight glass jar. Refrigerate until ready to assemble.
For the Zesty Green Tzatziki Sauce
- Add the hemp seeds, water, arugula, parsley, peeled and diced cucumber, garlic, lemon juice, vinegar, sea salt, and black pepper to a high-speed blender.
- Blend on high for 2 minutes, or until completely smooth.
- Transfer to an airtight jar or serving bowl and stir in the grated cucumber.
- Keep refrigerated until ready to assemble.
To Assemble
- Tuck 2 cauliflower patties into each leaf or 3 into each pita bread, drizzle with the sauce, and top with the pickled red onions (if using), cabbage, arugula, cilantro (if using), hemp seeds (if using), and other veggies if desired.
- Serve immediately.
Notes
*If you opt for raw cashews but aren't using a high-speed blender (e.g., Vitamix or Blendtec), soak the cashews in water for 1 to 2 hours to soften before blending.
**If you opt for collard leaves, remove the tough, fibrous stem from the base of each.
***Recipe time is assuming that the cauliflower patties are already prepped and baked (i.e., does not include the time needed to make the patties).
**If you opt for collard leaves, remove the tough, fibrous stem from the base of each.
***Recipe time is assuming that the cauliflower patties are already prepped and baked (i.e., does not include the time needed to make the patties).