Baked Falafel Lettuce Wraps with Lemon Aioli
- Prep Time: 24 hours
- Cook Time: 30 mins
- Total Time: 24 hours 30 mins
- Yield: 3-4 servings
Ingredients
- 1 cup raw chickpeas, soaked for 24 hours
- ½ cup onion, diced
- 1 cup cilantro, packed (stems and leaves)
- 4 garlic cloves
- 1 tsp each: salt, cumin, and coriander
- ¼ tsp black pepper (or more to taste)
- 5 TBS olive oil, divided
- 12 small bib lettuce leaves
Lemon Aioli
- 3 TBS each: mayo and Greek yogurt
- 2 TBS fresh lemon juice
Instructions
- Preheat the oven to 375 F.
- In a food processor, combine chickpeas, onion cilantro, garlic, salt, cumin, coriander, black pepper and 1 TBS olive oil. Process 30 seconds, scrap down the sides, then process another 30 seconds.
- Transfer the mixture to a plate and divide into 12 portions. Form each portion into a small pattie, about ½ inch thick.
- Pour the remaining olive oil into a large cast iron skillet (15 inch) or over a baking sheet, turning to coat. Place the patties in the oil and bake in the preheated oven for 20 minutes. Flip and bake another 10 minutes, or until golden on each side.
- Meanwhile prepare the lemon aioli by mixing together the mayo, yogurt, and lemon juice until smooth.
- Serve falafel in the lettuce leaves with a drizzle of the lemon aioli.