- STEP 1
Preheat oven to 375 degrees F, line a baking sheet with parchment. In a food processor, add the chickpeas, onion, lemon juice, garlic, cumin, salt, pepper, olive oil, baking soda and sesame seeds. Pulse until you have a thick paste, without almost no chunks.
- STEP 2
In a large mixing bowl, add the chickpea mixture, quinoa and parsley. Stir together until evenly combined. Form the falafels with your hands by taking about 2 tablespoons of the mixture at a time. Gently roll it in the palm of your hand to form a ball, and place it on the baking sheet. Continue with the rest of the batter.
- STEP 3
Bake for 30 minutes in the oven, until lightly browned and slightly crispy on the outside. While the falafels bake, make your sauce. In a small bowl, whisk together all of the yogurt sauce ingredients and let it sit in the fridge until ready to use.
- STEP 4
Build your lettuce wraps by layering the falafels, veg components and sauce into a lettuce leaf.