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Falafel Lettuce Wraps with Cucumbers and Tahini Sauce

INGREDIENTS

For the Tahini Sauce

• 1 clove garlic or one garlic scape, chopped
• 1/2 teaspoon kosher salt
• 4 tablespoons tahini
• 2 tablespoons lemon juice
• Pinch of black pepper
• 3-4 tablespoons water

For the Falafel Patties

• 2 cups cooked chickpeas (about one can)
• 1 small onion, roughly chopped
• 2 cloves garlic
• 1 egg
• 2 teaspoons cumin
• 1 teaspoon kosher salt
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1/2 cup bread crumbs
• 1/2 teaspoon black pepper

For the Wraps

• Leaves of lettuce
• Tomato slices
• Cucumber slices
• Minced parsley

DIRECTIONS

To make the tahini sauce, mash together the garlic clove and kosher salt with a mortar and pestle or the back of a spoon until it turns into a paste. In a small bowl, whisk together garlic mash, tahini, lemon juice, black pepper and water until it’s a drizzle-able consistency. Set aside.

Preheat oven to 400°. To make falafel patties, pulse together chickpeas, onion and garlic in a food processor until well-chopped. Add in egg, cumin, salt, lemon juice, baking soda, bread crumbs and black pepper. Pulse until just combined. Form the chickpea mixture into 15 balls or patties, place on a cooking spray-coated baking sheet. Spray tops of of balls or patties with cooking spray and bake in preheated oven for 15-20 minutes or until tops are golden brown and begin to split.

To assemble lettuce wraps, layer cucumber and tomato slices on lettuce leaves, top with falafels and drizzle with tahini sauce. Sprinkle with parsley before serving.

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