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Nothing's better than taking a bite into a crisp falafel wrapped in a fresh cool lettuce cup topped with a flavour packed salsa.
Ingredients: Makes 16
2 cans chickpeas, rinsed
4 garlic cloves
3 tbsp lemon juice
1/3 cup chopped parsley
1/4 cup chopped coriander
2 tsp cumin
1 tsp sea salt
1/4 cup teff flakes
Lemon Tahini Sauce
1/4 cup tahini
1/4 cup water
1 tsp sea salt
3 tbsp lemon juice
Tomato Salsa
1 250g punnet cherry tomatoes, diced
1 red capsicum, finely diced
1/4 small red onion, diced
1/4 cup chopped coriander
juice of 1 lemon
1 tsp salt
2 heads baby gem lettuce leaves— 16 washed leaves
Method:
1. Preheat the oven to 160 degrees fan forced and line a baking sheet with baking paper.
2. To make falafels, add all of the ingredients to a food processor and pulse for about 60 seconds, making sure to leave some consistency.
3. Form into 16 balls on the baking sheet and lightly press them down with your hands.
4. Bake for 10 minutes and flip. Bake for 5 minutes more and remove from the oven.
5. To make the lemon tahini sauce, whisk all ingredients in a bowl until smooth.
6. In a separate bowl combine the salsa ingredients.
7. To serve, place a heaped tablespoon of the salsa in each lettuce leaf, add a falafel and drizzle with the lemon tahini sauce.