Baked Falafel Lettuce Wraps
- Yield: servings
Ingredients
- 1clove garlic
- 1/2teaspoon kosher salt
- 4tablespoons tahini
- 2tablespoons lemon juice
- pinch black pepper
- 3-4tablespoons water
- 2cups cooked chickpeas (about one can)
- 1small onion, roughly chopped
- 2cloves garlic
- 1 egg
- 2teaspoons cumin
- 1teaspoon kosher salt
- 1teaspoon lemon juice
- 1teaspoon baking powder
- 1/2cup bread crumbs
- 1/2teaspoon black pepper
- cooking spray
- Leaves of bibb or iceberg lettuce
- Tomato slices
- Cucumber slices
- Minced parsley
Instructions
- To make the tahini sauce, mash together 1 garlic clove and kosher salt with a mortar and pestle or the back of a spoon until it turns into a paste. In a small bowl, whisk together garlic mash, tahini, lemon juice, black pepper and water until it’s a drizzle-able consistency. Set aside.
- Preheat oven to 400°.
- To make falafel patties, pulse together chickpeas, onion and 1 garlic in a food processor until well-chopped. Add in egg, cumin, salt, lemon juice, baking soda, breadcrumbs and black pepper. Pulse until just combined.
- Form the chickpea mixture into 15 patties, place on a cooking spray-coated baking sheet. Spray tops of patties with cooking spray and bake in preheated oven for 15-20 minutes or until tops are golden brown and begin to split.
- To assemble lettuce wraps, layer cucumber and tomato slices on lettuce leaves, top with falafels and drizzle with tahini sauce. Sprinkle with parsley before serving.
Recipe courtesy of Cassie Johnson who by day is a higher ed marketing expert, but after hours obsessed with all things health and wellness. Her recipes and articles have appeared on websites for major brands and in the pages of glossy food magazines. Find her daily fitness and food adventures (and misadventures) at Back to Her Roots.
