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.


under 40 mins
breakfast lunch dinner

Ingredients for servings

    For the Falafel

  • 2 cup cooked chickpeas

  • 0.5 large onion roughly chopped

  • 2-3 garlic cloves peeled and roughly chopped

  • 2 tsp cumin

  • 0.5 lemon juiced

  • 2 tbsp olive oil

  • 0.5 tsp/each salt and pepper

  • 1 tsp baking soda

  • 1 cup cooked quinoa

  • 0.5 cup chopped parsley

  • 1 tbsp sesame seeds optional

  • For the Lemon Dill Yogurt Sauce

  • 0.5 cup plain yogurt

  • 0.5 lemon juiced

  • 1 tsp honey

  • 2 tsp dried dill

  • 2 tsp dried dill

  • 0.25 tsp pepper

  • For the Lettuce Wrap

  • 18 butter lettuce or romaine leaves about 2 heads

  • 3 medium tomatos chopped

  • 3 small avocados sliced in half

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.

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