August 7, 2019
A head of lettuce has potential far beyond a green salad—fresh greens are great for wrapping around all kinds of things, from grilled chicken or halloumi to lamb or beef kofta or falafel. A crisp leaf of lettuce is light and fresh-tasting, and won’t fill you up as much as soft flatbread.
If you can make a batch of hummus, you can make falafel from scratch—start with a can of chickpeas, add onion, garlic and spices, and blitz in a food processor until it has a thick texture you can easily shape into small balls or patties. Fry them in canola oil—or brush them with oil and bake in a 400˚F oven—until crisp and golden.
Crispy Falafel Lettuce Wraps
1 19 oz (540 mL) can chickpeas, drained
2 green onions, chopped
3 garlic cloves, peeled
1/4 cup chopped fresh cilantro
1 tsp cumin
1/4 tsp salt
pinch dried chili flakes
2 Tbsp all-purpose flour
1/2 tsp baking powder
1/2 cup plain yogurt
1 Tbsp lemon juice
canola or other mild vegetable oil, for frying
1 head Inspired Greens butter lettuce
Sriracha, for serving (optional)
Put the chickpeas, onion, 2 garlic cloves, cilantro, cumin, salt and chili flakes in the bowl of a food processor and pulse until combined but still chunky, scraping down the sides of the bowl once or twice. Add the flour and baking powder and pulse until you have a soft mixture that you can roll into balls. Roll into meatball-sized balls, and flatten each slightly. Stir together the yogurt, lemon juice and a big pinch of salt. Finely crush or grate and stir in the last garlic clove.
In a shallow pot or skillet, heat about 1/2-inch of oil until it’s hot but not smoking. Cook the falafel for a few minutes per side, without crowding the pan, until they’re golden and crisp. Transfer to a paper towel lined plate. Serve immediately, wrapped in lettuce leaves, with garlic sauce and Sriracha.
- Julie Van Rosendaal
Summer is coming to an end and the bright, juicy flavours of the sunniest season will soon be replaced with the earthy, rich textures of fall.
'Tis the season for preserving—in late summer, when so much fresh produce is at its peak, it’s easy to pick up more than you’ll use.
When you’re grilling this summer, you could stick to cooking chicken legs, thighs or breasts, but why not switch it up and try chicken kabobs?