One week when I picked up my Plant it Forward share, I used the trade box to leave my radishes and take home an extra bunch of spicy mustard greens.  These lovely greens have fine curly leaves, almost like spirals of curly doll hairs – okay, green hair, but still. These spicy greens have a flavor with hints of horseradish, so I like to add them to recipes rather than serve them steamed.

So, with almost 16 cups of greens total before processing, I was challenged to use them in new ways.  See Get your Veggies Meatloaf for how I incorporated the first batch.  The second batch went into a triple batch of falafel, then I froze most of the patties to use over the holiday season as appetizers or for sandwiches. These patties reheat well in the oven or microwave.

• 3 cups dry Tarazi Falafel Mix
• 1-1/2 cups water (only half the water recommended on the box)
• 4 cups finely chopped spicy mustard greens

Mix all the ingredients in a bowl, cover and set aside 1 hour so the flavors will blend and the dough will stiffen.

Preheat oven to 350°F.

Line a baking sheet with parchment paper and spray with cooking spray or olive oil.

Shape balls of the mixture about the size of a whole walnut, slightly smaller than a golf ball. Place about 1/2-inch to 1-inch apart on the greased parchment paper.  If you prefer patties to balls, flatten the balls with the bottom of a glass.  Spray the top of the balls or patties with cooking spray or olive oil.

Prepare a second baking sheet with a layer of parchment.

Bake at 350°F for 15 minutes.  Remove from the oven and place baking sheet on a wire rack.  Layer the second sheet of parchment over the partially baked falafel.  Place the second baking shee upside down on the fresh parchment.  Using oven mits, squeeze together the baking sheets with the falafel sandwiched between the parchment sheets.  Flip the baking sheets so that the hot one is up.  Carefully remove the top baking sheet and set aside on a hot pad or trivet.  Peel back the first sheet of parchment and bake the falafel on the fresh baking sheet for 15 more minutes.  Remove from the oven and serve hot.

Makes 50-60 falafel patties or balls.

Since my recipe this week made so many patties, I froze a lot and thawed them later in the year for sandwiches.  Reheat three to five thawed patties in the microwave for 20 seconds, then fold fresh pita or flat bread around several falafel patties.  Add sliced tomato, bell pepper and grilled onions then drizzle with tsatsiki sauce.

Tsatsiki Sauce

• 1 Tablespoon lemon juice
• 1 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 3/4 cup plain yogurt
• 1 English cucumber (seedless, thin skin), diced
• 1 tablespoon chopped parsley, dill, or cilantro

Mix all the ingredients in a food processor or blender and refrigerate to allow flavors to combine.