Garlic mustard is an incredibly invasive species. I'll call them 'weeds', but they're actually incredibly edible, so maybe we should call them 'free food'... It grows everywhere.
So, here are a couple recipes you can use them in. Blanch the plants in a bit of boiling water if you find them too bitter when used raw.
Garlic Mustard Hummus
makes about 2 1/2 c.
2 cups washed, chopped garlic mustard leaves
1 cup washed, chopped ramps greens, or 1/2 cup onion
2 cups cooked chick peas
5 Tbsp olive oil
4 Tbsp lemon juice
2 Tbsp tahini
1 1/2 tsp salt
2 Tbsp cumin
1. Put everything into your food processor and blend until a nice consistency. Add more olive oil if you like it smoother.
Green Falafels
makes about 35 falafel patties
1 cup packed, chopped raw garlic mustard greens
10 green ramps leaves, or 1 small onion, chopped
1 Tbsp fresh cilantro, chopped
2 cans chickpeas, or about 3 cups raw, soaked chickpeas
1 Tbsp lemon juice
2 Tbsp olive oil
2 Tbsp ground cumin
1 Tbsp ground coriander
2 Tbsp flour of your choice- choose something with a bit of sticking power like tapioca or corn starch if wheat isn't your thing
2 tsp. baking powder
2 tsp. salt
1 tsp. pepper
1 c. breadcrumbs (gluten free if you like, or more tapioca starch)
1. Heat the oven to 375°.
2. Blend everything in a food processor until a slightly chunky paste forms. You
may need to add more olive oil as you want the mixture to be scoopable.
3. Form 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.
