Tuesday, March 6, 2012

Falafel Lettuce Wraps

This weekend I made these wonderful falafel lettuce wraps for dinner Sunday night. The recipe is adapted from the whole living recipe for chickpea-brown rice veggie burgers from the 21 day cleanse I participated in, which I am sure are equally delicious.

Recipe: Serves 2

4 large leaves from a head of iceberg lettuce

Falafel mixture:
2 cloves garlic
1 chopped yellow onion
1/4 c. fresh cilantro
1 tsp. cumin
1 tsp. cayenne
1 tsp. mustard seed
1 egg white
salt & pepper

1 Tbsp. fresh cilantro
1/2 c. diced tomatoes (I used cherry, feel free to substitute)
1/2 avocado
1/2 c. cucumber
salt & pepper

1 tsp. mustard
1 tbsp. tahini sauce
1 tsp. e.v.o.
1/2 lime (juiced)
salt & pepper

First roughly chop all of the ingredients for the falafel. Then pulse the falafel mixture in a food processor until everything is combined. I like when the consistency has a little bit of texture. Then place the batter in the fridge for about a half an hour to set up. In the mean time dice all of the ingredients for the topping and make the dressing. Once the falafel batter is ready, go ahead and hit the pan with some olive oil. Scoop out roughly 2 tablespoons of batter to form a falafel ball and then coat in flour. Cook about 1-2 minutes on each side in the pan. Next assemble your lettuce wraps as above. I would say that this recipe should yield 3-4 servings, but the boy and I ate all of it! Haha. Don't worry if this happens to you, remember they are pretty healthy!

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