Falafel in Lettuce Cups with Garlic Tahini Sauce

  • Yield : 18 to 20 pieces
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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  • 2 heads Boston lettuce
  • 1 (15-ounce) can chickpeas
  • 2 garlic cloves, crushed
  • 1/4 cup diced onion
  • 1/2 cup parsley leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried mint
  • 1 tablespoon tahini
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon baking powder
  • 3 1/2 tablespoons all-purpose flour
  • 2 cups vegetable oil
  • Garlic Tahini Sauce, recipe follows
  • Mint leaves, for garnish
  • 3 tablespoons tahini
  • 1/2 teaspoon minced garlic
  • 2 tablespoons honey
  • 2 tablespoons water
  • 1 teaspoon soy sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped parsley leaves
  • 1 tablespoon chopped mint leaves
  • Pinch salt


Step 1

Preheat the oven to 200 degrees F.

Step 2

Break the heads of lettuce apart and use the smaller leaves to act as cups for the falafel. Reserve the larger leaves for other use. Cover the lettuce cups with a damp paper towel and refrigerate.

Step 3

Put the chickpeas, garlic, onion, parsley, salt, cumin, red pepper flakes, mint, tahini and lemon juice into the bowl of a food processor and pulse until it forms a rough paste. Add the baking powder and flour and pulse until well combined.

Step 4

Pour the oil into a skillet and place over medium high-heat for 2 to 3 minutes. Carefully drop the falafel into the hot oil by the heaping tablespoonful, in batches. Fry until golden, about 1 1/2 to 2 minutes. Flip and repeat on the other side. Remove to a paper towel lined dish. Repeat with the remaining falafel. Keep warm in a low oven until ready to serve.

Step 5

Put the tahini, garlic, honey, water, soy sauce and lemon juice into a bowl and whisk until smooth. Stir in the chopped parsley, mint and salt and refrigerate until ready to use. Bring back to room temperature before serving.

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