Ingredients

MAKES 16 FALAFELS

Teff Falafels

● 2 cans chickpeas, rinsed
● 4 garlic cloves
● 3 tbsp lemon juice
● 1/3 cup chopped parsley
● 1/4 cup chopped coriander
● 2 tsp cumin
● 1 tsp sea salt
● 1/4 cup teff flakes

Lemon Tahini Sauce

● 1/4 cup tahini
● 1/4 cup water
● 1 tsp sea salt
● 3 tbsp lemon juice

Tomato Salsa

• 1 x 250g punnet cherry tomatoes, diced
• 1 red capsicum, finely diced
• 1/4 small red onion, diced
• 1/4 cup chopped coriander
• juice of 1 lemon
• 1 tsp salt
• Lettuce Cups
• 2 heads baby gem lettuce leaves — 16 washed leaves

Method

1. Preheat the oven to 160 degrees fan forced and line a baking sheet with baking paper.
2. To make falafels, add all of the ingredients to a food processor and pulse for about 60
seconds, until almost smooth.
3. Form into 16 balls on the baking sheet and lightly press them down with your hands.
4. Bake for 10 minutes and flip. Bake for 5 minutes more and remove from the oven.
5. To make the lemon tahini sauce, whisk all ingredients in a bowl until smooth.
6. In a separate bowl combine the salsa ingredients.

7. To serve, place a heaped tablespoon of the salsa in each lettuce leaf, add a falafel and drizzle with the lemon tahini sauce.