Falafel in Lettuce Cups with Garlic Tahini Sauce

Recipe courtesy Dan Smith and Steve McDonagh

Show: Party Line with the Hearty BoysEpisode: Passed Hors d'Oeuvres

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
15 min
Level:
Intermediate
Yield:
18 to 20 pieces

Times:

Prep: 20 min
Inactive Prep: --
Cook: 15 min
Total:: 35 min

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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

Directions

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.

Garlic Tahini Sauce:

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

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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Comments & Reviews

recipe Falafel in Lettuce Cups with Garlic Tahini Sauce
Amanda Arlington, VA 03-05-2009
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Needs more flour
Rated: 4 stars out of 5

When I first tried to make these, the fell apart during frying. So I added a few more spoonfuls of flour to the batter, and... then they came out just fine. Very tasty appetizer, and the sauce is delicious.Read more
recipe Falafel in Lettuce Cups with Garlic Tahini Sauce
JENNIFER PALOS VERDES ESTATES, CA 09-19-2008
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Disaster
Rated: 2 stars out of 5

I made these last night and it was a complete disaster. The batter looked right, tasted good, just fell apart in the... cooking. The recipe says nothing about draining the beans, so maybe that is where I went wrong. So, back to searching for another recipe.Read more
recipe Falafel in Lettuce Cups with Garlic Tahini Sauce
Micki Lewisville, TX 07-22-2008
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Ok
Rated: 3 stars out of 5

Wasn't terrible or anything but nothing to write home about. Just wasn't as flavorful as other falafel I've had.
recipe Falafel in Lettuce Cups with Garlic Tahini Sauce
Laura Rochester, NY 08-18-2007
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Delicious
Rated: 5 stars out of 5

Easy to prepare and perfectly seasoned. Delicious!
recipe Falafel in Lettuce Cups with Garlic Tahini Sauce
Carrie Acton, MA 05-18-2007
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delicious!
Rated: 5 stars out of 5

such a great twist on a traditional tahini sauce, it was so delicious. i plan to make this again, and again...
recipe Falafel in Lettuce Cups with Garlic Tahini Sauce
LAUREN New City, NY 12-01-2006
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Make extra...these will go
Rated: 5 stars out of 5

I made these for thanksgiving Hors d'Oeuvres. We had a few vegans coming for dinner and wanted to make something special for... them. They were quick and easy to make and looked great in the lettuce cups. I made the falafel the day before and fried them up that day, came out perfect. I also added a little bit of pumpkin puree to the tahini and it added great color and taste. I am very glad I tried one while I was frying them up, because they were gone in seconds. Thanks Dan ^ Steve!!!!Read more