These Lazy Falafel Lettuce Wraps are so easy to make and packed full of plant-based goodness.
These Lazy Falafel Lettuce Wraps are a fusion between this Lazy Falafel recipe and my Lazy Samosa Lettuce Cups. I’ve really been loving lettuce cups/wraps recently, especially filled with things like this Vegan Egg Mayonnaise Salad, as they’re just so easy to make and great for summer. If you’re not a fan of lettuce, chicory would also work well.
I love my Lazy Falafel recipe as it takes less than 30 minutes to make, and there’s no oven required. All you need to do is mash up some tinned chickpeas, fry them with onion and some spices, and you’re good to go. There’s no faffing about with shaping them into patties and no baking involved, but the result still tastes just as delicious as the traditional version!
These Lazy Falafel Lettuce Wraps are delicious on their own, but there’s no taste and texture a dipping sauce can’t improve! You could go with this lemon, tahini and dill dressing, this avocado tzatziki or hummus. To maximise the veggies, you can add things like radishes, sweet red peppers, carrots or cherry tomatoes.
These lettuce wraps are surprisingly filling as the chickpeas are full of protein and fibre, so they work well as a quick lunch. However, they would also work equally well as a side dish, or you could even sere them as an appetiser when entertaining guests.
Looking for more quick and easy plant-based lunch recipes? You might like my:
- Mediterranean Chickpea “Tuna” Pittas
- Vegan Egg Mayonnaise Salad
- Lazy Samosa Lettuce Cups
- White Bean Scramble
- Vegan Stretchy Melty Grilled Cheese
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
If you’d like to see how to make my Lazy Falafel, check out this 40-second video here:
Lazy Falafel Lettuce Wraps (Vegan + GF)
For the falafel:
- 2 tablespoons oil (olive, vegetable or coconut)
- 1 onion, diced
- Handful of fresh coriander (cilantro) (or sub 1 teaspoon dried coriander)
- ¼ teaspoon sweet paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- Salt + pepper, to taste
- 400 g (14oz) tin of chickpeas, drained and rinsed
- Lettuce cups - this mixture should be enough to divide between 4 lettuce cups Romaine lettuce, iceberg lettuce, butter lettuce, chicory all work well
- Salad (optional) radishes, sweet red peppers, carrots, cherry tomatoes etc
- Heat up oil in a frying pan
- Add onions and fry for 10 minutes or so, until soft and slightly caramelised
- Meanwhile, either purée the chickpeas in a food processor or using a hand blender, or mash them up using a fork or a potato masher (depending on what kind of texture you prefer, and what equipment you have on hand!)
- Add the spices, salt and pepper, coriander and chickpeas to the pan once onions are soft
- Cook for around 5 minutes, stirring regularly until warmed through. Add a little splash of water so it's not too dry
- Stuff lettuce cups with falafel and add other vegetables such as radishes, sweet red peppers, carrots or cherry tomatoes if you wish. Add sauces of choice - options in Recipe Notes
- Devour immediately
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