FALAFEL IN LETTUCE CUPS WITH GARLIC TAHINI SAUCE

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Falafel in Lettuce Cups with Garlic Tahini Sauce image

Provided by The Hearty Boys

Categories     appetizer

Time 35m

Yield 18 to 20 pieces

Number Of Ingredients 25

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

Steps:

  • Preheat the oven to 200 degrees F.
  • 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.
  • 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.
  • 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.
  • 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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