Tahini Falafel Lettuce Burgers with Cucumber Salsa Tahini Falafel Lettuce Burgers with Cucumber Salsa

Food styling by Michael Elliott | Prop styling by Laura Branson Image by: Ronald Tsang

Serving these super-size falafel in lettuce leaves makes them extra-light (and gluten-free!), but if you don't mind the extra calories, use pitas or hamburger buns. Customize the toppings to your taste—sprouts, thinly sliced red onion and pickled turnip are all great options.

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Cucumber Salsa:
Falafel Burgers:


Falafel Burgers: In food processor, pulse green onions with garlic until finely chopped. Add chickpeas, cilantro, egg, cumin, chili powder, salt and pepper; pulse into fine paste. Add chickpea flour; pulse until combined. Shape into 4 balls; flatten each to 3/4-inch (2 cm) thickness.

In large nonstick skillet, heat oil over medium heat; cook falafel, turning once, until golden, 6 to 8 minutes. Arrange 1 falafel in each lettuce leaf; drizzle with tahini.

Cucumber Salsa:
While falafel are cooking, in bowl, stir together tomatoes, cucumber, mint, vinegar, salt and pepper. Serve over falafel.

Nutritional facts per serving: about

  • Fibre 7 g
  • Sodium 348 mg
  • Sugars 6 g
  • Protein 10 g
  • Calories 242.0
  • Total fat 11 g
  • Potassium 374 mg
  • Cholesterol 48 mg
  • Saturated fat 1 g
  • Total carbohydrate 27 g


  • Iron 20.0
  • Folate 35.0
  • Calcium 9.0
  • Vitamin A 17.0
  • Vitamin C 12.0
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Lunch & Dinner

Tahini Falafel Lettuce Burgers with Cucumber Salsa