Garlic Mustard Recipe - Green Falafels and Pita

We try our hardest to eat all of the garlic mustard (Alliaria petiolata) that we can. It is a highly invasive species that can overrun an environment. There are many recipes to add it to, most any place you add spinach. The garlic mustard may contribute a peppery or slightly bitter taste, but the bitterness can be tempered with a quick 5 minute boil of the raw greens before you chop them. Here we add them to a baked falafel, along with some ramps greens. I bake my own pitas, but store bought ones work just as well. We stuff our pitas with feta, shredded lettuce, salted cucumbers, red cabbage, pickles, olives, falafels, shredded carrots, and tzatziki sauce. These falafels are baked instead of fried. I also start by soaking raw, dried chickpeas overnight, and don't even cook them before blending them in the food processor.

Green Falafels                   makes about 35 falafel patties

1 c. packed, chopped raw garlic mustard greens
10 green ramps leaves, or 1 small onion, chopped
1 T fresh cilantro, chopped
2 cans chickpeas, or about 3 cups raw, soaked chickpeas
1 T lemon juice
2 T olive oil
2 T ground cumin
1 T ground coriander
2 T flour
2 tsp. baking powder
2 tsp. salt
1 tsp. pepper
1 c. breadcrumbs

1. Heat the oven to 375°. Place the greens and chickpeas in a food processor, and blend until chunky.
2. Add the lemon juice, olive oil, spices, flour, baking powder, salt and pepper, and process until a thick, slightly chunky paste forms. You may need to add more olive oil, you want the mixture to be scoopable.
3. Scoop the mixture into patties, about 2 Tablespoons for each patty. Coat the falafel in the breadcrumbs and place on a baking sheet. Spray the falafels with a light coat of olive oil cooking spray.
4. Bake for 20 minutes, flip over and bake 10 minutes longer. Serve with pitas and fillings.