Go Back
- 1 cup dry chickpeas, soaked overnight - 1 small onion, roughly chopped - 3 cloves garlic, minced - 1 cup fresh parsley, finely chopped - 1 teaspoon cumin powder - 1 teaspoon coriander powder - 1/2 teaspoon baking soda - Salt and pepper to taste - Oil for frying The base of falafel is chickpeas. Soaking them makes them soft. The onion and garlic add flavor. Chopped parsley gives a fresh taste. Cumin and coriander add warmth and depth. Baking soda helps the falafel rise. Salt and pepper are key for seasoning. - 1/4 cup tahini - 2 tablespoons fresh lemon juice - 1 tablespoon water Tahini is made from sesame seeds. It brings a creamy texture. Fresh lemon juice adds brightness. Water thins the dressing for better drizzling. - 1 head of iceberg lettuce, leaves carefully separated - 1 cup ripe tomatoes, diced - 1/2 cup cucumber, diced - Paprika, for garnish Iceberg lettuce serves as a crunchy wrap. Diced tomatoes add juiciness. Cucumbers give a refreshing crunch. A sprinkle of paprika enhances flavor and color. These ingredients combine to create a tasty, healthy meal. You can customize the toppings as you like! Enjoy the process of making these falafel lettuce wraps. {{ingredient_image_2}} Start with your soaked chickpeas. Drain and rinse them well. In a food processor, place the chickpeas, chopped onion, minced garlic, and parsley. Add cumin and coriander powders. Sprinkle in some salt and pepper. Pulse the mix until coarse but holds together. It should not be too smooth. Next, transfer this mix to a bowl. Cover it with plastic wrap. Place it in the fridge for 30 minutes. This helps the mixture firm up, making it easier to shape later. Heat oil in a large frying pan. Use about one inch of oil. As the oil heats, take small portions of the chilled chickpea mix. Roll them into balls, about the size of golf balls. When the oil is hot, carefully drop the falafel balls into it. Fry them for 5-7 minutes. Make sure they turn golden brown and crispy. Use a slotted spoon to take them out. Let them drain on paper towels. For the tahini dressing, take a small bowl. Add tahini, fresh lemon juice, and water. Whisk these together until smooth. If the mix is too thick, add more water slowly. You want a nice, pourable consistency. Now you are ready to assemble your falafel lettuce wraps! To make crispy falafel, use dry chickpeas. Soaking them overnight gives better texture. After blending, chill the mixture for at least 30 minutes. This helps the falafel hold their shape. When frying, keep the oil hot. If it’s too cool, the falafel will absorb oil and become soggy. Fry small batches of falafel, so they cook evenly. For a smooth tahini dressing, mix tahini, lemon juice, and water well. If it’s too thick, add more water a little at a time. The right texture should be creamy but pourable. Taste the dressing and adjust salt or lemon juice to your liking. This dressing adds a rich flavor to your wraps. Arrange the lettuce wraps on a large platter. Use colorful garnishes, like lemon wedges or fresh herbs. This makes your meal look appealing. Place diced tomatoes and cucumbers on top for freshness. A sprinkle of paprika adds color and flavor to each wrap. A beautiful presentation makes your falafel lettuce wraps even more inviting. Pro Tips Soak Chickpeas Properly: Ensure the chickpeas are soaked for at least 8 hours or overnight for optimal texture and flavor in your falafel. Chill the Mixture: Refrigerating the falafel mixture for 30 minutes helps firm it up, making it easier to shape and fry without falling apart. Use the Right Oil: Choose oils with high smoke points, such as vegetable or canola oil, for frying to achieve crispy falafel without burning. Adjust Tahini Consistency: When making the tahini dressing, add water gradually to reach your preferred thickness for easy drizzling. {{image_4}} You can make falafel without using eggs. This makes it vegan and suitable for all diets. Chickpeas are naturally gluten-free, so you have a great base. To keep it gluten-free, always check your spices and sauces. Some brands may add gluten. Want to spice things up? Add a pinch of cayenne for heat. You can also mix in some diced bell peppers or grated carrots for extra crunch. Toss in some fresh mint or dill for a new twist. These flavors will make your falafel stand out. Tahini dressing is classic, but you can try new sauces. A yogurt sauce adds creaminess. Mix yogurt with garlic and lemon juice for zing. You can also use a spicy harissa sauce for a kick. A balsamic glaze can bring a sweet touch. Experiment to find your favorite! Store leftover falafel in an airtight container. Place a paper towel at the bottom to absorb moisture. Keep the container in the fridge. This helps keep the falafel crispy. Use the falafel within 3 days for the best taste. For the tahini dressing, store it in a separate container. It stays fresh for about a week in the fridge. To reheat falafel, you can use an oven or a skillet. Preheat the oven to 350°F (175°C). Place the falafel on a baking sheet. Heat them for about 10 minutes, or until warm. If using a skillet, add a little oil. Heat over medium heat for 3-5 minutes, turning occasionally. This method helps keep them crispy. Freezing falafel is easy and keeps them fresh. First, let the falafel cool completely. Then, place them in a single layer on a baking sheet. Freeze for about 1 hour. Once frozen, transfer them to a freezer-safe bag. Remove as much air as possible. They can last for up to 3 months. To cook, thaw in the fridge and reheat as mentioned above. The main ingredients in falafel are: - 1 cup dry chickpeas, soaked overnight - 1 small onion, roughly chopped - 3 cloves garlic, minced - 1 cup fresh parsley, finely chopped - 1 teaspoon cumin powder - 1 teaspoon coriander powder - 1/2 teaspoon baking soda - Salt and pepper to taste These ingredients create a tasty and flavorful mix for your falafel. Yes, you can bake falafel! Preheat your oven to 400°F (200°C). Form the falafel balls and place them on a baking sheet. Brush them lightly with oil. Bake for 20-25 minutes, flipping halfway through. This method is healthier and still gives you a nice texture. To keep your falafel moist, you can: - Add more parsley or other herbs. - Ensure your chickpeas are not over-processed. - Mix in a small amount of water or olive oil. These tips will help keep your falafel tasty and tender. Yes, falafel lettuce wraps are a healthy choice! They are packed with protein from chickpeas. Using lettuce instead of bread lowers calories and carbs. You also get added vitamins from fresh veggies like tomatoes and cucumbers. Enjoy these wraps guilt-free! Making falafel at home is fun and tasty. You learned about key ingredients, from chickpeas to tahini. I shared steps to prepare, shape, and fry falafel, plus tips for crispy results. You also saw how to store leftovers and explore variations, like vegan options and creative dressings. In the end, falafel is versatile and easy to customize. Enjoy making it your way!

Falafel Lettuce Wraps

Delicious and healthy falafel served in fresh lettuce wraps with tahini dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4

Ingredients
  

  • 1 cup dry chickpeas, soaked overnight
  • 1 small onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 cup fresh parsley, finely chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 0.5 teaspoon baking soda
  • to taste salt and pepper
  • as needed oil for frying
  • 1 head iceberg lettuce, leaves separated
  • 1 cup ripe tomatoes, diced
  • 0.5 cup cucumber, diced
  • 0.25 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • as needed paprika, for garnish

Instructions
 

  • Begin by draining and rinsing the soaked chickpeas under cold water. In a food processor, add the chickpeas along with the chopped onion, minced garlic, finely chopped parsley, cumin powder, coriander powder, baking soda, and a generous pinch of salt and pepper. Pulse the mixture until it becomes coarse but cohesive enough to form into balls.
  • Once blended, transfer the mixture to a mixing bowl, cover with plastic wrap, and refrigerate for about 30 minutes to allow it to firm up, which will make it easier to shape the falafels.
  • In a large frying pan, heat about 1 inch of oil over medium heat. While the oil is heating, take small portions of the chilled chickpea mixture and roll them into balls, roughly the size of golf balls. Carefully drop the falafels into the hot oil and fry them for approximately 5-7 minutes, turning occasionally, until they are golden brown and crispy all around. Once cooked, use a slotted spoon to remove them and let them drain on paper towels.
  • To prepare the tahini dressing, in a small bowl, combine the tahini, fresh lemon juice, and water. Whisk together until the mixture is smooth; if it's too thick, gradually add more water until your desired consistency is achieved.
  • To assemble your delicious wraps, take a whole lettuce leaf and place 2-3 of the crispy falafel balls in the center. Top with a generous amount of diced tomatoes and cucumbers for freshness, and drizzle with the tangy tahini dressing.
  • Finally, give the wraps a pop of color by sprinkling paprika on top, enhancing both taste and presentation.

Notes

Arrange the wraps artistically on a platter with colorful garnishes.
Keyword falafel, healthy, lettuce wraps, vegetarian