Baked Falafel Lettuce Wraps



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


  1. To make the tahini sauce, mash together 1 garlic clove and kosher salt with a mortar and pestle or the back of a spoon until it turns into a paste. In a small bowl, whisk together garlic mash, tahini, lemon juice, black pepper and water until it’s a drizzle-able consistency. Set aside.
  2. Preheat oven to 400F.
  3. To make falafel patties, pulse together chickpeas, onion and 1 garlic in a food processor until well-chopped. Add in egg, cumin, salt, lemon juice, baking soda, breadcrumbs and black pepper. Pulse until just combined.
  4. Form the chickpea mixture into 15 patties, place on a cooking spray-coated baking sheet. Spray tops of patties with cooking spray and bake in preheated oven for 15 to 20 minutes or until tops are golden brown and begin to split.
  5. To assemble lettuce wraps, layer cucumber and tomato slices on lettuce leaves, top with falafels and drizzle with tahini sauce. Sprinkle with parsley before serving.

Recipe courtesy of Cassie Johnson who by day is a higher ed marketing expert, but after hours obsessed with all things health and wellness. Her recipes and articles have appeared on websites for major brands and in the pages of glossy food magazines. Find her daily fitness and food adventures (and misadventures) at Back to Her Roots.