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Falafel lettuce wrap

Baked Falafel Lettuce Wrap

These bite-size crispy baked garbanzo bean bites are too good to resist. Enjoy these with your salads or as suggested by me, wrapped in crunchy lettuce with some added toppings, chutney and yogurt. The choice is all yours. Make these today and you will love it.
3.67 from 3 votes
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Course: Main Dish
Cuisine: Mediterranean
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Calories: 80kcal
Author: Sophie


  • 1 cup dry chickpeas/garbanzo beans (soak dry chickpeas in four cups of water overnight)
  • 1/2 cup green lentil Soaked for a few hours
  • 1/4 cup cilantro and parsley finely chopped
  • 1/4 cup red onion chopped
  • 2 green pepper chopped
  • 5 garlic cloves
  • 1 tsp chili powder Optional
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp salt Adjust to your salt preference
  • 1 tbsp extra virgin olive oil

Sriracha Yogurt Sauce

  • 1 tbsp Sriracha sauce
  • 1 cup Greek yogurt
  • 2 gralic cloves minced
  • 1/2 tsp lemon juice
  • 1 tbsp cilantro finely chopped
  • 1/2 tsp cumin powder roasted
  • 1/2 tsp salt


  • Take the per-soaked chickpeas in the food processor. Add in the chopped herbs, green chili, and garlic.
  • Process in the food processor for a few minutes until a mixture is formed.
  • Now add the olive oil, spices and salt and pulse a few more times to create a grainy mixture. The mixture will look like this.
    Falafel mixture
  • Take a spoonful of the mixture and form a small ball on your greased palm.
  • I use a non-stick Ebeleskiver pan to make these falafel. Spray the pan with olive oil and cover the pan for a few minutes. You can also cook these falafel on a skillet sprayed with olive oil or on a baking sheet.
  • (If using the baking method, preheat the oven to 350F. Place the falafels on a greased baking sheet and bake for twenty minutes. Turn the falafels after ten minutes for uniform cooking.)
  • After a few minutes of cooking, flip each falfel and allow the other side to cook. I just cook these falafel balls for ten minutes on this pan.
  • Cook till the falafels turn brown and crispy.
    crispy falafel

Sriracha yogurt sauce

  • To make the sauce, take all your ingredients except the yogurt and lemon juice listed above and put those in a blender.
  • Add half of the yogurt and pulse for a few minutes until smooth.
  • Pour the mixture in a bowl and add the remaining yogurt and lemon juice. Mix well. The sauce should look semi-thick after adding the yogurt.
  • Adjust the salt as per your taste. Now the sauce is ready.
  • Serve the homemade baked falafel with this sauce and hummus.

Lettuce wrap

  • Take few fresh iceberg or romaine lettuce leaves.
  • Place two falafels on each leaf, and add toppings of your choice. I like to add chopped grape tomatoes and sometimes with red onion and walnuts, and grated carrot.
  • Add a spoonful of sriracha yogurt sauce onto it, and enjoy your lettuce wrap.
    Falafel lettuce wrap


  •  Adding lentil is an optional choice.
  •  The baking time may vary based on the condition and type of oven you are using.
  • Over cooking in the oven will make these falafels dry. To avoid that, add some more oil while preparing the falafel batter.


Calories: 80kcal