Our kitchen was closed at work yesterday. I came home and made these babies instead.
Turns out, the store that our kitchen is connected to had a few mouse friends loving their lives in the cookie and chip aisle. The health inspector wasn’t into it.
I’ve been doing a fair share of crispy chickpeas at work for a Quinoa and Spinach salad, so I felt like my day just wouldn’t be complete without those garbanzo bean babes in my life.
Falafel spices like cumin and coriander plus a garlic-herb yogurt sauce rolled up in a lettuce leaf is a perfect lunch if I do say so.
Here’s the recipe. Have a great weekend!
- 1 can chickpeas rinsed, dried and cooked according to this recipe (add 2 tsp cumin and a pinch of cayenne along with the coriander in this recipe)
- 10 big leaves of iceburg or butter lettuce (butter lettuce will be most flexible, iceburg crunchy but less flexible)
- chopped cucumber
- thinly sliced onion
- 1 cup plain greek yogurt
- 1 garlic clove finely grated on a microplane
- 1 tsp chopped fresh mint
- 2 tsp chopped fresh parsley
- 2 tsp chopped fresh cilantro
- 1 green onion finely chopped
- 1 tsp olive oil
- sea salt to taste (about 1/4-1/2 tsp)
- Make yogurt sauce by combining yogurt, garlic, herbs and olive oil. Whisk together and set aside in fridge.
- Assemble lettuce wraps by wrapping chickpeas, cucumber, onion and a dollop of yogurt sauce in a leaf. If you have a few people eating at the same time I would put out bowls with the yogurt sauce, chickpeas and veggies and let people wrap their own.
- Enjoy immediately.