Lettuce-Wrapped Falafel

One of the Christmas presents I most appreciated: a bag full of different kinds of flour. Barley flour, coconut flour, corn flour, garbanzo flour and coconut flour. In other words, a culinary challenge.

Since my husband graciously took the boys for a bit this evening, I cranked up Journey, cooked dinner in peace, and went to town with my bag of garbanzo flour, using the recipe on the back as a starting point for falafels.

Mine didn't really resemble the crispy golden orbs I loved from a falafel stand in Berkeley; they were more like patties. But they were tasty and I will definitely make them again.

2 C garbanzo flour

1/4 t baking soda

pink Himalaya sea salt

freshly ground pepper

2 T meyer lemon juice

1/2 C hot water

1/2 t minced garlic
1/2 t dried oregano
1/2 t dried dill

Mix all ingredients together and let rest for 10 minutes. Heat oil in a flat-bottom pan and place teaspoons of the batter in. Cook till browned. Flip and brown the other side.

I had some lettuce from my High Ground Organics CSA box, so I skipped the traditional pita. Serve on a leaf of lettuce with a topping of fresh tomatoes and fresh mint tossed with sea salt and olive oil.

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