Falafel Lettuce Pockets
Ingredients:
- 16 oz Chickpeas 1 can, rinsed and drained
- .66 c Water
- .25 c Quinoa uncooked
- .5 c Feta Cheese crumbled
- .25 c Fresh Parsley rinsed and chopped
- 2 cloves Garlic minced or pressed
- 1 Eggs lightly beaten
- 1 tsp Cumin ground
- .5 tsp Ground Black Pepper
- .25 c Red Onions diced
- 1 tsp Sea Salt
- 3 tbsp Lemon Juice
- .5 c Plain Yogurt greek
- 1 tbsp Tahini
- 1 tsp Honey
- 2 tbsp Olive Oil
- .5 head Butter Lettuce or romaine
- .5 c Red Onions thinly sliced
- 1 Tomatoes sliced
- .5 Cucumbers sliced
Instructions:
- Spread rinsed chickpeas onto paper towels to dry fully.
- Rinse the quinoa. Bring water to a boil in a saucepan over high heat. Add quinoa and reduce the heat to medium and simmer quinoa for 10-15 minutes until cooked and water absorbed. Once cooked, drain off any excess water and spread out too cool on a plate.
- Once quinoa is cooled, combine quinoa, chickpeas, garlic, feta, parsley, egg, cumin, ground black pepper, red onion, sea salt, and 2 tbsp of the lemon juice into a food processor. Pulse until well combined, about a 1-2 minutes. Form into 8 patties, about 3 inches in diameter.
- Stir together the yogurt, tahini, honey, and remaining lemon juice and set aside.
- Heat olive oil in a large nonstick skillet over medium heat. Cook patties until golden brown on each side about 3-4 minutes per side.
- Serve on butter lettuce leaves with sliced tomato, sliced onion, and sliced cucumber and drizzle with the yogurt sauce.
Nutrition
Calories: 431kcal | Carbohydrates: 49g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 840mg | Potassium: 738mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1475IU | Vitamin C: 19.6mg | Calcium: 234mg | Iron: 5.2mg
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