My favorite falafel recipe served with delicious hommus, peppers and onions, and all wrapped up in butter lettuce. Such a fun dish for the whole family!
- 16 oz. can of chickpeas, drained and rinsed
- 1 large onion
- 2 garlic cloves
- 3 tablespoons fresh parsley
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 4 tablespoons arrowroot flour
- 1 egg
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- Oil for frying (I used sunflower oil)
- 1 cup grape tomatoes
- 1 head butter lettuce
- 1 container Cedar’s Roasted Red Pepper Hommus
- Cedar’s tzatziki (optional)
- In your food processor, place the chickpeas, ¾ of the onion (coarsely chopped), garlic, parsley, coriander, cumin, flour, egg, salt and pepper.
- Process the ingredients until they are well blended.
- Pour the oil into a frying pan so that it is 1 – 2 inches up the side.
- Turn the heat to medium-high and wait for the oil to get hot.
- Use a cookie scooper or two spoons to drop small dollops of the falafel batter into the hot oil. Larger dollops will have moist falafel centers, while smaller dollops will result in crunchier falafel.
- Allow the falafel to cook for 2 -3 minutes, then use a slotted spoon to flip them over and fry the other side.
- When the outside is golden brown, use a slotted spoon to remove the falafel and place on a plate lined with a paper towel.
- Chop the remaining ¼ of the onion and place in a small bowl.
- Cut the grape tomatoes and place them in the bowl with the onion.
- Stir the onions and tomatoes until they’re combined.
- Wash and dry your butter lettuce leaves and place them flat on a plate.
- In each leaf, place a scoop of hommus, a falafel ball, some tomato/onion mixture, and tzatziki if desired.
- Other fun add-ons may be shredded carrot, chunks of cooked beets, or some quinoa!
Serving: Calories 228; Fat 7.9g (Sat 0.3g); Protein 7.8g; Carb 33g (net carb 26.4g); Fiber 6.6g; Sodium 633mg