Falafel Lettuce Wraps

Falafel Lettuce Wraps Recipe

Hey there. It’s Aida from Salt & Wind here to share another globally-inspired recipe. I love (as in capital L-O-V-E) chickpeas, and therefore falafel is my jam. In fact, I have traveled from Jordan to Lebanon to Israel searching out the best falafel around.

Through it all, I’ve learned a thing or two about what separates great falafel from the rest, and I thought I’d share the tricks with you here. Speaking of, I’m going out on a limb to say that this recipe may just be the lightest, fluffiest falafel you’ll ever have.

Falafel is such a winner because it’s naturally vegan, gluten-free, and all around pretty healthy (if you bake it, that is). I’m all about making falafel from scratch. Homemade means you can control what goes into the recipe, fry or bake them as you please, and you can use a food grinder. Yes, a food grinder is a major key to perfect falafel.

Falafel Lettuce Wraps Recipe

This recipe uses the KitchenAid® Food Grinder Attachment, but it’s so often used for meat that it’s often mistakenly called a meat grinder. But truth is, it’s so much more than a meat grinder. The Food Grinder is aces at making homemade ground meat for ham burger, tartare, meatballs, and sausages, but I’m all about using it for more than that for salmon burgers, veggie burgers, and for, of course, falafel.

If you only try one use for the Food Grinder, make it be the falafel because it makes seriously some of the lightest, airiest falafel on the planet. The reality is that, once you get the hang of it, it’s seriously simple to do. And, if you bake them instead of fry them, they’re considered a super healthy source of vegetable protein! Here’s how to make them:

Falafel Lettuce Wraps Recipe

First of all, promise me this one thing: that you’ll use dried garbanzo beans. You really shouldn’t use canned garbanzo beans because they simply won’t give you a good texture. Instead, soak dried garbanzo beans in a few inches of water for anywhere from 12-24 hours. It requires a bit of planning, but it’s worth it.

Falafel Lettuce Wraps Recipe

While the beans soak, go ahead and make the sauce. To do so, put the parsley, tahini, water, lemon juice, garlic cloves, and salt in the carafe of the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender.

Falafel Lettuce Wraps Recipe

Process until the mixture is a smooth sauce. Taste it and add more salt as you want then go ahead and refrigerate the sauce until you’re ready to use it.

Using the Coarse Plate, attach the KitchenAid® Food Grinder Attachment to the power hub of the KitchenAid® Stand Mixer.

Falafel Lettuce Wraps Recipe

Place the coriander and cumin seeds in a mortar and pestle and grind by hand until they’re all evenly broken up.

Falafel Lettuce Wraps Recipe

Combine chickpeas, onion, garlic, cilantro, parsley, chickpea flour, salt, baking powder, coriander, and cumin in a large bowl and stir until all the ingredients are well combined.

Falafel Lettuce Wraps Recipe

Fill the feed with just enough of the mixed falafel ingredients that you fill the Food Grinder. Place a bowl below the Food Grinder feed, and turn the Stand Mixer on the “STIR” setting.

Falafel Lettuce Wraps Recipe

Falafel Lettuce Wraps Recipe

Use the Food Pusher to help the ingredients down the feed. Continue to add ingredients and grind them until all the mix is used up.

Falafel Lettuce Wraps Recipe

Use a tablespoon measure of an ice cream scoop to scoop the falafel into golf ball-sized balls.

Falafel Lettuce Wraps Recipe

Gently roll and press the mixture (don’t be too rough or they’ll end up dense) until the falafel are just holding together. Set aside on a parchment-lined rimmed baking sheet and repeat to use up all the falafel mixture.

Pour the oil into a large heavy-bottomed pot to a depth of 3-4″. Fit the pot with a deep frying thermometer and heat oil over medium-high until thermometer registers 325° F.

Working in batches, cook the falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels and let sit for 5 minutes to drain.

Falafel Lettuce Wraps Recipe

Falafel Lettuce Wraps Recipe

Serve the falafel wraps with lettuce, radishes, tomatoes, cucumbers, chilies, tahini sauce, and pita.

Share your take on these Falafel Lettuce Wraps on Instagram using #ForTheMaking for a chance to be featured.

Falafel Lettuce Wraps with Green Tahini Sauce

Makes about 18 falafel or 8-10 wraps

INGREDIENTS

For the tahini sauce

1 cup (lightly packed) fresh cilantro with tender stems
1/2 cup tahini
1/3 cup water
2 tablespoons fresh lemon juice
3 garlic cloves, smashed
1 jalapeño, roughly chopped
Pinch kosher salt

For the falafel

1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
8 ounces dried chickpeas, soaked 12-24 hours
1/2 red onion, roughly chopped
3 garlic cloves, crushed
1 cup (lightly packed) fresh parsley leaves with tender stems
1/4 cup chickpea flour
1 tablespoons kosher salt
1 teaspoon baking powder
About 8-10 cups canola, grapeseed or peanut oil (for frying)

For serving (as much as you want)

Bibb or butter lettuce
Radishes, thinly sliced
Cherry tomatoes, halved
Cucumbers, thinly sliced
Chiles, thinly sliced (optional)

DIRECTIONS

For the tahini sauce

Combine the cilantro, tahini, water, lemon juice, garlic cloves, jalapeño, and salt in the carafe of the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender and pulse until all the leaves and chiles are broken up. Taste and adjust seasoning as desired. Tahini sauce can be made up to 2 days ahead and refrigerated until ready to use.

For the falafel

Using the Coarse Plate, attach the KitchenAid® Food Grinder to the power hub of the KitchenAid® Stand Mixer.

Place the coriander and cumin seeds in a mortar and pestle and grind by hand until they’re all evenly broken up.

Combine chickpeas, onion, garlic, parsley, chickpea flour, salt, baking powder, and coriander and cumin mixture in a large bowl and stir until all the ingredients are well combined.

Fill the feed with just enough of the mixed falafel ingredients that you fill the Food Grinder. Place a bowl below the Food Grinder feed, and turn the Stand Mixer on the “STIR” setting.

Use the Food Pusher to help the ingredients down the feed. Continue to add ingredients and grind them until all the mix is used up.

Use an ice cream scoop to scoop the falafel into ping-pong–size balls. Gently roll and press the mixture (don’t be too rough or they’ll end up dense) until the falafel are just holding together. Set aside on a parchment-lined rimmed baking sheet and repeat to use up all the falafel mixture.

Pour the oil into a large heavy-bottomed pot to a depth of 3-4″. Fit the pot with a deep frying thermometer and heat oil over medium-high until thermometer registers 325° F.

Working in batches, cook the falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels and let sit for 5 minutes to drain.

Serve the falafel as wraps with lettuce, radishes, tomatoes, cucumbers, chillies (if using), and tahini sauce.

Falafel Lettuce Wraps Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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