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Dinner recipe · from the recipe book

Crispy Chickpea Falafel Burgers in Lettuce Wraps

Herby, cumin-scented chickpea patties with golden crusts, wrapped in crisp romaine with creamy avocado, juicy tomato and a lemony tahini-yogurt drizzle.

Crispy Chickpea Falafel Burgers in Lettuce Wraps

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 1 medium110 gRed onionhalf roughly chopped, half thinly sliced
  • 3 cloves9 gGarlicpeeled
  • ½ cup chopped30 gFresh parsleyleaves and tender stems
  • 1 cup chopped16 gFresh cilantroleaves and tender stems
  • 2 tsp4 gGround cumin
  • 1⅛ tsp2 gGround coriander
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 large50 gEggsbeaten
  • ½ cup50 gPlain dry breadcrumbs
  • 2 tbsp28 gOlive oil
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gTahini
  • 2 tbsp30 gLemon juice
  • 4¼ cups chopped200 gRomaine lettucelarge inner leaves separated, washed and dried
  • 1 whole200 gAvocadosliced
  • 2 medium246 gTomatoessliced

Steps

  1. Prepare the vegetables first: roughly chop half the red onion and thinly slice the other half; separate and dry the romaine leaves; slice the tomato. Slice the avocado just before serving.
  2. Make the sauce: stir the Greek yogurt, tahini and lemon juice together until smooth, then chill until serving.
  3. In a food processor, pulse the chickpeas, the chopped half of the red onion, the garlic, parsley, cilantro, cumin, coriander, salt and black pepper until coarse and holding together; don't purée.
  4. Transfer to a bowl and mix in the egg and breadcrumbs. Shape into 8 patties about 1/2 inch thick and chill for 15 minutes to firm up.
  5. Heat half the olive oil in a large skillet over medium heat. Cook 4 patties for 4 to 5 minutes per side until deeply golden and crisp, and cooked through to 160°F (71°C) in the center. Repeat with the remaining half of the olive oil and the remaining patties.
  6. Lay 2 or 3 romaine leaves for each wrap. Add 2 patties, top with tomato, avocado and the sliced half of the red onion, drizzle with the tahini-yogurt sauce, and wrap the leaves around to eat.

Contains: Milk, Egg, Gluten, Sesame. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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