Falafel Lettuce Wraps

• 1 cup fresh cilantro (lightly packed, with tender stems)

• 1/2 cup tahini

• 1/3 cup water

• 2 tablespoons fresh lemon juice

• 3 garlic cloves (smashed)

• 1 jalapeno chilies (roughly chopped)

• 1 pinch kosher salt

• 1 tablespoon coriander seeds

• 1 1/2 teaspoons cumin seed

• 8 ounces dried chickpeas (soaked 12-24 hours)

• 1/2 red onion (roughly chopped)

• 3 garlic cloves (crushed)

• 1 cup fresh parsley leaves (lightly packed, with tender stems)

• 1/4 cup chickpea flour

• 1 tablespoon kosher salt

• 1 teaspoon baking powder

• 10 cups canola (grapeseed or peanut oil, for frying)

• butter lettuce (or Bibb)

• radishes (thinly sliced)

• cherry tomatoes (halved)

• cucumber (thinly sliced)

• chiles (thinly sliced, optional)

Directions

1. Combine the cilantro, tahini, water, lemon juice, garlic cloves, jalapeño, and salt in the carafe of the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender and pulse until all the leaves and chiles are broken up. Taste and adjust seasoning as desired. Tahini sauce can be made up to 2 days ahead and refrigerated until ready to use.
2. For the falafel
3. Using the Coarse Plate, attach the KitchenAid® Food Grinder to the power hub of the KitchenAid® Stand Mixer.