Ingredients Jump to Instructions ↓

  1. 2 heads Boston lettuce

  2. 1 (15-ounce) can chickpeas

  3. 2 garlic cloves, crushed

  4. 1/4 cup diced onion

  5. 1/2 cup parsley leaves

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon ground cumin

  8. 1/2 teaspoon red pepper flakes

  9. 1/2 teaspoon dried mint

  10. 1 tablespoon tahini

  11. 1 teaspoon fresh lemon juice

  12. 1 teaspoon baking powder

  13. 3 1/2 tablespoons all-purpose flour

  14. 2 cups vegetable oil Garlic Tahini Sauce, recipe follows Mint leaves, for garnish

  15. 3 tablespoons tahini

  16. 1/2 teaspoon minced garlic

  17. 2 tablespoons honey

  18. 2 tablespoons water

  19. 1 teaspoon soy sauce

  20. 1 teaspoon lemon juice

  21. 1 tablespoon chopped parsley leaves

  22. 1 tablespoon chopped mint leaves Pinch salt

Instructions Jump to Ingredients ↑

  1. 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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