Serving these super-size falafel in lettuce leaves makes them extra-light (and gluten-free!), but if you don't mind the extra calories, use pitas or hamburger buns. Customize the toppings to your taste—sprouts, thinly sliced red onion and pickled turnip are all great options.
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 4 servings
Ingredients
Cucumber Salsa:
Falafel Burgers:
Method
Falafel Burgers: In food processor, pulse green onions with garlic until finely chopped. Add chickpeas, cilantro, egg, cumin, chili powder, salt and pepper; pulse into fine paste. Add chickpea flour; pulse until combined. Shape into 4 balls; flatten each to 3/4-inch (2 cm) thickness.In large nonstick skillet, heat oil over medium heat; cook falafel, turning once, until golden, 6 to 8 minutes. Arrange 1 falafel in each lettuce leaf; drizzle with tahini.
Cucumber Salsa: While falafel are cooking, in bowl, stir together tomatoes, cucumber, mint, vinegar, salt and pepper. Serve over falafel.
Nutritional facts per serving: about
- Fibre 7 g
- Sodium 348 mg
- Sugars 6 g
- Protein 10 g
- Calories 242.0
- Total fat 11 g
- Potassium 374 mg
- Cholesterol 48 mg
- Saturated fat 1 g
- Total carbohydrate 27 g
%RDI
- Iron 20.0
- Folate 35.0
- Calcium 9.0
- Vitamin A 17.0
- Vitamin C 12.0
