Carrot “falafel” lettuce cups

Carrot “falafel” lettuce cups

Serves 2

Ingredients:

200ml falafel mix
2 carrots, grated
120g butter lettuce cups
1 avocado
½ lemon
2 onions, finely sliced
100g feta , crumbled
5g coriander, leaves chopped
2 eggs
Cooking oil
Salt and pepper
2T balsamic vinegar
2T olive oil

Method:

  1. Place a pan or pot with lid on a medium heat. Add drizzle of olive oil, knob of butter and onion. Season well and stir to coat. Cover and simmer, stirring occasionally and adding a drizzle of water when required. After 5 minutes, add balsamic vinegar, turn down the heat to low and allow the onions to caramelise with the lid on (12-15 minutes).
  2. Combine grated carrot and falafel mix. Beat eggs and add along with seasoning. Stir well to combine. Form mixture into 2 large or 3 smaller patties. Each patty should be about 0,5-1cm thick for maximum crispiness. 
  3. In pan on medium heat, add enough cooking oil to cover the base by about 2-3mm high. When hot, add your carrot falafels and fry for about 3-4 minutes per side. The outside should be dark golden and crispy around the edges. When they are done, set aside on kitchen towel to absorb the excess oil. 
  4. For the guacamole, combine the avocado, a squeeze of lemon, olive oil, salt and pepper. Mash it up until well combined and season further to taste. 
  5. To serve, ready your lettuce cups with spread of guacamole. Place crispy carrot falafel patties on top, then add a spoon of onion, a crumbling of feta and finally, sprinkle over your chopped coriander.
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