Falafel in Lettuce Cups with Garlic Tahini Sauce

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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

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