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.
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INGREDIENTS
- ¾ cup ground garbanzo beans
- 1 sweet potato
- 1 tsp dried oregano
- 1 onion
- 1 romaine heart
- Fresh parsley
- 2 cloves garlic
- 2 tbsp rice flour
- 1 tsp cumin
- 1 tsp coriander
- 1 lemon
- 2 tbsp tahini
- ¼ cup vegan yogurt
- ¼ cup beetroot chutney
- 2 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
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INSTRUCTIONS
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.
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.
Peel and roughly chop the onion. Trim the romaine heart and pull apart the leaves.
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.
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.
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.