FoodWage
BAKED FALAFEL LETTUCE WRAPS
Baked falafels are a crispy way to get your lean protein and fiber in! Courtesy of The Wheatless Kitchen, these delicious falafels are made by baking ground chickpeas for a healthy alternative to the traditional deep-fried version. Serve them up with tangy lemon-dill yogurt sauce and watch them disappear.
Ingredients for servings
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2 cup cooked chickpeas
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0.5 large onion roughly chopped
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2-3 garlic cloves peeled and roughly chopped
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2 tsp cumin
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0.5 lemon juiced
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2 tbsp olive oil
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0.5 tsp/each salt and pepper
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1 tsp baking soda
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1 cup cooked quinoa
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0.5 cup chopped parsley
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1 tbsp sesame seeds optional
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0.5 cup plain yogurt
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0.5 lemon juiced
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1 tsp honey
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2 tsp dried dill
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2 tsp dried dill
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0.25 tsp pepper
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18 butter lettuce or romaine leaves about 2 heads
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3 medium tomatos chopped
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3 small avocados sliced in half
For the Falafel
For the Lemon Dill Yogurt Sauce
For the Lettuce Wrap
Directions
Preheat oven to 375 degrees F, line a baking sheet with parchment.
In a food processor, add the chickpeas, onion, lemon juice, garlic, cumin, salt, pepper, olive oil, baking soda, and sesame seeds. Pulse until you have a thick paste, without almost no chunks.
In a large mixing bowl, add the chickpea mixture, quinoa and parsley. Stir together until evenly combined.
Form the falafels with your hands by taking about 2 tablespoons of the mixture at a time. Gently roll it in the palm of your hand to form a ball, and place it on the baking sheet. Continue with the rest of the batter.
Bake for 30 minutes in the oven, until lightly browned and slightly crispy on the outside.
While the falafels bake, make your sauce. In a small bowl, whisk together all of the yogurt sauce ingredients and let it sit in the fridge until ready to use.
Build your lettuce wraps by layering the falafels, veg components and sauce into a lettuce leaf.