Baked Falafel Lettuce Wraps with Tahini Sauce

Ingredients

Contains: egg, wheat, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 clove garlic
• 1/2 teaspoon kosher salt
• 4 tablespoons tahini
• 2 tablespoons lemon juice
• Pinch of black pepper
• 3-4 tablespoons water
• 2 cups cooked chickpeas (about one can)
• 1 small onion, roughly chopped
• 2 cloves garlic
• 1 egg
• 2 teaspoons cumin
• 1 teaspoon kosher salt
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1/2 cup bread crumbs
• 1/2 teaspoon black pepper
• Cooking spray
• Leaves of bibb or iceberg lettuce
• Tomato slices
• Cucumber slices
• Minced parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Make the tahini sauce: whisk the tahini, one portion of lemon juice, one minced garlic clove, salt, black pepper and water until smooth and pourable. Refrigerate until serving.

2. Preheat the oven to 400°F (204°C). Lightly coat a baking sheet with cooking spray.

3. In a food processor, pulse the chickpeas, chopped onion and two garlic cloves until coarsely ground, without making a paste.

4. Transfer to a bowl and add the egg, cumin, salt, black pepper, the remaining lemon juice, baking powder, bread crumbs and minced parsley. Mix well.

5. Let the mixture rest about 10 minutes so the crumbs can absorb moisture, then firm up if it is too loose.

6. Shape the mixture into small patties or balls and set them on the prepared sheet. Lightly spray the tops with cooking spray.

7. Bake 15 to 20 minutes, turning once halfway, until golden and firm, with the egg fully set in the center.

8. Build each wrap with a lettuce leaf, a falafel, tomato and cucumber slices, and a spoonful of tahini sauce. Serve right away.