Crunchy Baked Falafel Lettuce Wraps
Crunchy Baked Falafel Lettuce Wraps
Oven-baked falafel tucked into crisp lettuce with tomatoes, cucumbers, and a lemon-herb yogurt sauce.
These lighter falafel bring classic flavor with a crispy exterior—no deep fryer needed. Perfect for lunch, meal prep, or even party bites.
Why You’ll Love It
- Healthier falafel: Baked instead of fried, but still crispy.
- Fresh & crunchy: Served in lettuce wraps with colorful veggies.
- Zesty sauce: Creamy lemon-herb yogurt ties it all together.
Ingredients
Falafel
- 1 1/2 cups dried chickpeas, soaked overnight & drained (not canned)
- 1/2 small onion, roughly chopped
- 2 garlic cloves
- 1/2 cup fresh parsley + 1/4 cup cilantro
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp baking powder
- 1–2 Tbsp flour (as needed)
- 1/2 tsp salt, pepper to taste
- 2 Tbsp olive oil (for brushing)
Lemon-Herb Yogurt
- 1/2 cup plain Greek yogurt (or dairy-free)
- 1 Tbsp lemon juice + 1/2 tsp zest
- 1 Tbsp finely chopped dill or parsley
- Pinch of salt & pepper
To Serve
- Butter or romaine lettuce leaves
- Diced tomatoes & cucumbers
- Pickled onions (optional)
Instructions
- Pulse: In a food processor, pulse soaked chickpeas with onion, garlic, herbs, spices, baking powder, salt, and pepper until a coarse, sticky mixture forms. Add flour if too wet.
- Shape: Scoop and form 18–20 small balls; chill 20 minutes for best texture.
- Bake: Brush a lined tray with olive oil. Arrange falafel, brush tops with more oil, and bake at 220°C / 425°F for 12–15 minutes per side until deep golden.
- Sauce: Stir yogurt, lemon, zest, herbs, salt, and pepper.
- Serve: Add falafel to lettuce cups with veggies and yogurt sauce.
Tips & Variations
- No canned chickpeas: Use soaked dried beans for best texture.
- Air fryer: 200°C / 390°F for 10–12 minutes; shake halfway.
- Make ahead: Unbaked falafel freeze well up to 2 months.
Serves 4. Approx. 25 minutes prep, 25–30 minutes bake time (plus soaking).
