Crispy Falafel in Lettuce Wraps

Ingredients

• 1 clove garlic
• ½ x red onion
• 2 tbsp fresh coriander
• 400 g chickpeas
• ½ tsp cumin
• ½ tsp salt
• 2 tbsp plain white flour
• 2 tbsp olive oil
• ½ x lime
• 2 x taco shells
• ½ x romaine lettuce
• ½ x tomato
• ½ x mango
• 75 g corn
• ½ x avocado

Method

1. Mince the garlic, red onion and coriander, and add to a food processor along with chickpeas, cumin, salt, flour, olive oil and lime juice. Blend until combined, but still chunky. You may mash by hand if preferred or necessary.
2. Add the taco shells to a blender or food processor and blend until you're left with crumbs. Pour the crumbs into a bowl.
3. Shape the falafel dough into small patties and cover them with the taco shell crumbs. Next, fry them in a pan with a bit of oil until golden on both sides.
4. Prepare the rest of the veggies. Dice the mango, tomato and avocado, and rinse the corn. Wash the lettuce leaves, but do not tear nor divide them into smaller pieces.
5. Fill the lettuce leaves with the crispy falafel and the rest of the toppings.