- Level: Intermediate
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 18 to 20 pieces
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
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
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:
- 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.
