Step 1

Preheat the oven to 325 degrees Fahrenheit.

Step 2

To make the falafels, in a food processor, combine chickpeas, cumin, coriander, garlic, parsley, baking soda, and onion. Pulse until the mixture is completely smooth, occasionally scraping the sides.

Step 3

Using a small ice cream scoop, place scoops of mixture on a greased baking sheet.

Step 4

Bake falafels for 25 to 35 minutes, or until they're golden brown, flipping halfway through. Once done, remove and allow them to cool before assembling the wraps.

Step 5

To make the tzatziki sauce, combine yogurt, dill, lemon juice, and zest. Season with salt and pepper to taste. Refrigerate.

Step 6

While the falafel is baking, boil a pot of water. Hold each collard green over the boiling water until it turns bright green and softens.

Step 7

Lay the steamed leaves so the backs are facing up. Using a paring knife, carefully slice the woody part of the stem off the back.

Step 8

Turn the leaf over so it's right-side up. Spread two tablespoons of hummus in the middle. Add bell peppers, falafel, and tzatziki sauce, being careful not to over-stuff the wrap.

Step 9

Roll up the wrap by folding it over and tucking in the sides as you roll.

Step 10

Slice down the middle, and enjoy!