Falafel in Lettuce Cups with Garlic Tahini Sauce

Name: Falafel in Lettuce Cups with Garlic Tahini Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 200 degrees F.
2
Break the heads of lettuce apart and use the smaller leaves to act as cups for the falafel.
3
Reserve the larger leaves for other use.
4
Cover the lettuce cups with a damp paper towel and refrigerate.
5
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.
6
Add the baking powder and flour and pulse until well combined.
7
Pour the oil into a skillet and place over medium high-heat for 2 to 3 minutes.
8
Carefully drop the falafel into the hot oil by the heaping tablespoonful, in batches.
9
Fry until golden, about 1 1/2 to 2 minutes.
10
Flip and repeat on the other side.
11
Remove to a paper towel lined dish.
12
Repeat with the remaining falafel.
13
Keep warm in a low oven until ready to serve.
14
Put the tahini, garlic, honey, water, soy sauce and lemon juice into a bowl and whisk until smooth.
15
Stir in the chopped parsley, mint and salt and refrigerate until ready to use.
16
Bring back to room temperature before serving.

1331

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 heads Boston lettuce, 1 (15-ounce) can chickpeas, 2 garlic cloves, crushed, 1/4 cup diced onion, and more.

Yes, Falafel in Lettuce Cups with Garlic Tahini Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!