Falafel Lettuce Cups


Looking for an easy appetizer for your summer gatherings? Try these falafel lettuce cups. They are vegan, filled with fiber and do not require utensils! Perfect for a buffet or a party platter, they are delicious as well as visually appetizing.

Falafel in Lettuce Cups

A Middle Eastern favorite made for a more elegant appearance.

Falafel:

¼ cup dried breadcrumbs

¼ cup cilantro, chopped

1 ½ teaspoons cumin

½ teaspoon salt

2 cloves garlic, crushed

1 large egg

1 15-ounce can garbanzo beans (chickpeas, ceci beans), rinsed and drained

1 tablespoon olive oil

4 cups canola oil – for frying

Tahini-Yogurt Spread:

1 clove garlic, crushed

2 tablespoons fresh lemon juice

¼ cup tahini (found in the peanut butter section)

½ teaspoon salt

1 tablespoon olive oil

1/3 cup Greek yogurt

Remaining Ingredients:

2 heads Bibb lettuce, leaves separated

8 grape tomatoes, sliced into thirds

6 sliced of peeled cucumber, each slice quartered

½ cup minced red onion

Heat the oil in a large stock pot over medium-high heat.

Puree the first 8 ingredients into a smooth paste. Make 24 small balls.

Cook each ball in the hot oil for approximately 3 minutes until crisp and brown.

Process the tahini ingredients until smooth. It will resemble cream cheese.

Spread some tahini spread on each lettuce cup. Add a falafel, and garnish with a tomato slice, some minced onion and a piece of cucumber.

The tahini cane be made 3 – 4 days in advance, and the falafel can be made the day before.

Yields: 24 servings

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