Falafel lettuce wraps with homemade hummus and guacamole

When I was recently in New York I stumbled across an amazing falafel cafe in Greenwich Village. Actually, I wouldn’t even call it a cafe, more like a hole in the wall! They specialised in falafels, cooking them as they were ordered to ensure they weren’t soggy. Having them again reignited my love for falafels, so I decided to make some of my own (this time baked, not fried).

Pistachio and herb falafel mixture

The falafel mixture itself is quite wet, this ensures they are moist and fluffy once cooked instead of dry.

Falafels ready to be baked

This mixture makes 22 falafel balls, however it could be more/less depending on the size you roll them.

Mint and lime coconut yoghurt

Before making this, I never thought of mixing coconut yoghurt with lime and mint. To my surprise, they complement each another really well and give the wraps a slight burst of tanginess.

Ingredients for the guacamole

I kept the guacamole very simple as there are A LOT of flavours going on in this dish.

All the individual dishes ready

Falafel lettuce wraps with homemade hummus and guacamole

(Adapted from Green Kitchen Stories)

Serves 4

Ingredients:

Falafels
  • 8 sprigs of fresh mint, wash the leaves
  • 8 sprigs of fresh parsley, wash the leaves
  • 100g pistachio nuts
  • 1 can chickpeas, drain and rinse
  • 2 garlic cloves
  • 1 brown onion
  • 3 TBSP macadamia oil
  • 1 tsp cumin
  • 1 TBSP buckwheat flour
  • 1 tsp baking powder
Mint Yoghurt
  • 1/2 cup coconut yoghurt
  • 4 sprigs of fresh mint, wash the leaves and finely chop
  • 1/2 lime, juiced
  • Salt
  • Pepper
Hummus
  • 1 can chickpeas, drain and rinse
  • 1/2 lemon, juiced
  • 1 garlic clove
  • 1 TBSP cumin, extra for sprinkling on top
  • 2 TBSP olive oil, extra for drizzling on top
  • Salt
  • Pine nuts for decoration
Guacamole
  • 1 ripe avocado
  • 1/2 lime, juiced
  • Salt
  • Pepper
Other ingredients
  • 1 romaine lettuce, wash
  • 1 green capsicum, wash and cut into strips
  • 1 red capsicum, wash and cut into strips
  • 1 carrot, peel and cut into sticks
  • 1 cucumber, wash and cut into strips

I used the same Cashew nut ‘cheeze’ recipe as the Raw tacos.

Method:

Falafels
  1. Preheat oven at 200 degrees. Line a baking tray with baking paper.
  2. Blend the herbs in a food processor for 30 seconds. Add pistachio nuts and process until combined.
  3. Add the chickpeas, garlic, onion, macadamia oil, cumin, flour and baking powder and process for about a minute. You might have to use a spatula to move it around.
  4. Roll the mixture into small falafel balls. Place on prepared baking paper and bake for 18 minutes, turning every 6 minutes.
Mint Yoghurt
  1. Add yoghurt, mint and lime in a bowl and stir around until combined. Add salt and pepper to taste.
Hummus
  1. Process chickpeas, lemon, garlic and cumin until well combined.
  2. Add olive oil slowly until it all becomes a smooth paste. You might have to use a spatula to move it around. Season with salt. 
  3. Place in a bowl and decorate with a drizzle of olive oil, sprinkle of cumin and some pine nuts.
Guacamole
  1. In a bowl, mash the avocado with the lime. Season with salt and pepper. 

Ready to be devoured!

Even though there are many condiments they all complement one another – each mouthful is bursting with fresh flavours! These wraps certainly didn’t last long on my plate!

Happy cooking!

Have you ever made falafels before?

5 thoughts on “Falafel lettuce wraps with homemade hummus and guacamole

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