Falafel Lettuce Wraps

2 Dec

I was looking for a way besides a salad to use up the remainder of the copious romaine lettuce from our CSA.  Since we hadn’t had falafel in a while, I settled on a nice and easy falafel wrap.  This meal was quick, tasty, and absolutely delicious.  I really liked the romaine lettuce as opposed to the more traditional iceberg lettuce usually used in lettuce wraps.  It had a bigger punch of flavor, but the crispy ribs still gave a really satisfying crunch.

Falafel Lettuce Wraps

Falafel:

Adapted from realsimple.com

1/2 15 oz. cans chickpeas, drained, reserving liquid, and rinsed well

1/3 cup white onion, chopped

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flakes

2 whole marinated garlic cloves, finely minced

Kosher salt and freshly cracked black pepper

1 tbs. dried parsley, chopped

1 cup bread crumbs, divided

1 egg, beaten

2 tbs. canola oil

In a food processor, add chickpeas.  While slowly adding roughly 1/4 cup of reserved chickpea liquid, process the chickpea mixture until smooth.  It may be necessary to scrape down the sides of your food processor a few times or add additional reserved liquid or water to achieve a nearly smooth texture.  The final result should not be watery.  It should be firm to the touch and easy to roll into ball form.  Transfer to a large bowl.

Add red onion, red pepper flakes, garlic, parsley, 1/2 cup bread crumbs and kosher salt and freshly cracked black pepper.  Mix well.  Roll into 8-10 tubes of 1″ diameter.

Place remaining 1/2 cup of bread crumbs on a large dish.  In another large bowl, add beaten egg.  Coat each patty in egg and then bread crumbs.

Heat canola oil in a large skillet over medium heat.  Add tubes, working in batches if necessary, and cook until golden brown on each side (roughly 3-4 minutes per side).  Add more canola oil as necessary.  Drain on paper towels and serve immediately alongside following ingredients.

Tahini Dressing:

3/4 cup plain Greek yogurt

1 tbs. tahini paste

2 tsp. ground turmeric

Kosher salt and freshly cracked black pepper

Lettuce Wrap:

1 head romaine lettuce, rinsed and drained

1 medium carrot, cut into thin sticks

2 small radishes, thinly sliced in half moons

5-6 large black olives, thinly sliced

1/3 cup white onion, finely diced

Serve all ingredients separately and allow your guests to assemble to taste.

Advertisements

One Response to “Falafel Lettuce Wraps”

Trackbacks/Pingbacks

  1. Warm Chickpea Salad with Yogurt Dressing (Deconstructed Falafel) « Kelseyincleveland's Blog - April 27, 2011

    […] craving some falafel.  However, I didn’t feel like mucking up the food processor and frying falafel.  I decided to simplify the process by caramelizing some onions and garlic combining them with […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: