Use these healthier short-cuts! These crispy, yet oven baked version are better than restaurant ones, and a lot healthier because there’s no deep frying. They’re still flavorful and fresh tasting, and no one will know they came from a mix. I find this mix superior to made-from-scratch ingredients; maybe my first time saying that! Mainly it saves time from soaking chickpeas overnight to rehydrate them, along with fava beans and spices. This is one compromise I can get behind whole-heartedly! Just wrap these in lettuce instead of the usual pita bread, serve with easy pickled onions (in 15 minutes), and Lemon Garlic Tahini Sauce (in 5 minutes), you can make while the falafels are baking, and you’re in for a very tasty and satisfying meal!

Baked Falafel Lettuce Wraps with Easy Pickled Onion & Lemon Garlic Tahini Dressing

 

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Prep time

70 mins

Cook time

30 mins

Total time

1 hour 40 mins

 

Use these healthier and delicious short-cuts!

Author: Linda Davis

Recipe type: Meat-less main dish

Cuisine: Californian

Serves:: serves: 4

Ingredients:

• Falafel ingredients:
• 1 C Tarazi Falafel Mix
• 1 T Fresh Cilantro, chopped finely + more to garnish
• ¾ Water
• 4 Large lettuce leaves of your choice, (baby Romaine)
• 4 Plum Tomatoes, sliced
• 1 Cucumber, sliced
• Pickled onion ingredients:
• 1 sml Red Onion, sliced or diced as much as you need for your recipe
• ¼-1/2 C Red wine vinegar, or enough to cover cut onion
• 1 T Balsamic vinegar
• Lemon Garlic Tahini Sauce ingredients:
• ½ C Lemon juice
• ¼ C Extra-virgin olive oil
• ¼ C Tahini, well combined
• 2 T Agave nectar
• 2 cloves Garlic, finely minced
• 1 t Kosher sea salt

Directions:

1. For Falafels:
2. Use falafel mix according to instructions on box.
3. Stir to combine 1 cup of mix, ¾ cup water and 1 tablespoon of chopped cilantro.
4. Let stand for 30-60 minutes or until mixture is firm enough to form into balls.
5. Pre-heat oven to 350F degrees.
6. Spray a rimmed baking sheet with olive oil cooking spray.
7. Use a scoop to make 12 balls, and gently flatten with a spatula to about ½ “ thick and about 2”wide.
8. Spray patties lightly with cooking spray.
9. Cook for 15 minutes.
10. Remove from oven and gently flip over patties.
11. Rotate sheet and return to oven for another 10-15 minutes, or until golden browned.
12. Place 3 over a lettuce leaf, add pickled onions, tomatoes and cucumbers, as desired.
13. Drizzle over Lemon Garlic Tahini sauce, as desired.
14. For Pickled onion:
15. In a small glass or ceramic container, place as much onion as you need for your recipe.
16. Pour in red wine vinegar to cover onion completely.
17. Place a plate on top or a lid to cover.
18. Let stand 15 to 60 minutes and use, or refrigerate in tightly covered container.
19. Drain, then add a tablespoon of Balsamic vinegar.
20. Serve.
21. For Lemon Garlic Tahini sauce:
22. Combine all ingredients into a blender and process until smooth.

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