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


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.

One Response to “Falafel Lettuce Wraps”


  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 […]

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