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Falafel Lettuce Wraps with Oregano Fries and Beetroot Chutney
2 or 2 Serving Dinner

Falafel Lettuce Wraps

with Oregano Fries and Beetroot Chutney

Classic falafel flavors of coriander, cumin, and fresh garlic are bold and delicious in these filling lettuce wraps. Packed with protein from garbanzo beans, these lightly fried falafel could be your new favorite version. A drizzle of chutney adds a bright and fresh note, and oregano fries serve as a perfect side dish.

Tags:
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
960
FAT
34g
CARBOHYDRATES
143g
PROTEIN
27g


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INGREDIENTS

  1. ¾ cup ground garbanzo beans
  2. 1 sweet potato
  3. 1 tsp dried oregano
  4. 1 onion
  5. 1 romaine heart
  6. Fresh parsley
  7. 2 cloves garlic
  8. 2 tbsp rice flour
  9. 1 tsp cumin
  10. 1 tsp coriander
  11. 1 lemon
  12. 2 tbsp tahini
  13. ¼ cup vegan yogurt
  14. ¼ cup beetroot chutney
  15. 2 tbsp + 2 tsp olive oil*
  16. Salt and pepper*
  17. *Not included
Allergens: Tree Nuts
Tools: Food processor, Baking sheet, Large nonstick skillet
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
960
FAT
34g
CARBOHYDRATES
143g
PROTEIN
27g


Get Recipes Delivered

INSTRUCTIONS

1
Soak the garbanzo beans

Preheat the oven to 425°F. Add the garbanzo bean flour to a medium bowl and pour over ¼ cup hot tap water. Mix with a fork and let sit for 5 minutes.

2
Bake the oregano fries

Cut the sweet potato into ½ inch thick fries. Transfer the fries to a baking sheet and toss with 2 tsp olive oil, dried oregano, and a pinch of salt and pepper. Roast until crisp in places and lightly browned, about 20 to 25 minutes.

3
Prepare the vegetables

Peel and roughly chop the onion. Trim the romaine heart and pull apart the leaves.

4
Blend the falafel

Add the chopped onion, parsley (stems and leaves), 2 cloves garlic, and ¼ tsp salt to a food processor. Pulse until well chopped. Add the hydrated garbanzo bean flour, rice flour, cumin, and coriander. Pulse, scraping down the sides as necessary, until the mixture easily holds together.

5
Cook the falafel

Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Once hot, drop the falafel batter into the oil and cook until browned and crisp, about 2 to 3 minutes per side. You should get about 8 falafel. Sprinkle with salt.

6
Serve

Halve the lemon and cut half into wedges. In a small bowl, mix together 1 tsp lemon juice, tahini, yogurt, and a pinch of salt. To build your falafel lettuce wraps, lay the romaine leaves on the plates and top with falafel and beetroot chutney. Drizzle with tahini yogurt. Serve with the oregano fries and lemon wedges.

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