These Roasted Poblano Kale Falafel Lettuce Wraps with Caramelized Tomato Tahini Sauce are simply outstanding! They are full of flavor and naturally gluten-free and vegan.
Robby and I eat a lot of falafel. They are one of our favorite meals because it is so versatile and vegan unless of course, you add tzatziki or cheese. Robby likes his in a pita and I like mine as a lettuce wrap.
Growing up er would go to a falafel place on Pico Blvd. that was to die for. They had one that they added cheddar cheese to that I thought was strange but I have to admit, it was really tasty. You could try this one with jack cheese due to the poblano and tomato tahini. It’s a whole different experience.
Serve with a glass of white Rioja, Sauvignon Blanc, Cava or a Mexican beer.
Roasted Poblano Kale Falafel Lettuce Wraps with Caramelized Tomato Tahini Sauce - CaliZona
Ingredients
- 3/4 Cup Dried Garbanzo Beans - 1 1/2 Cups soaked not cooked
- 2 Small Poblano Pepper - roasted - one whole - one diced
- 1/2 Red Onion
- 1 Shallot
- 2 Cloves Garlic
- 1 Jalapeño - cut into 3 or 4 chunks - deseed for less spicy
- 1 Tablespoon Fresh Squeezed Lime Juice
- 1 Teaspoon Paprika
- 1/2 Teaspoon Chili Flakes
- 1/2 Teaspoon Cumin
- 1 3/4 Teaspoon Sea Salt
- 3/4 Cup Kale - chopped
- 1 1/2 Cup Cilantro
- 1/2 Cup Garbanzo Bean Flour
- 2 Tablespoons Extra Virgin Olive Oil - optional
Caramelized Tomato Tahini Sauce
- Approx. 1 Cup
- 1/2 Cup Roasted Tahini
- 2 Caramelized Tomatoes - recipe below
- 1 Garlic - minced
- 1/4 Cup Fresh Squeezed Lime Juice
- 1/4 Cup Extra Virgin Olive Oil
- 1/2 Teaspoon Sea Salt - or to taste
Caramelized Tomatoes
- 2 Large Tomatoes - 1/2 inch slices
- 1 Clove Garlic - garlic press or finely minced
- 3 Basil Leaves - minced
- 1/2 Teaspoon Fresh Thyme
- 1 Tablespoon Extra Virgin Olive Oil
- 1/4 Teaspoon Sea Salt
Serving options:
- Pita
- Caramelized tomato tahini sauce
- Lettuce
- Cherry tomatoes
- Radish
- Cucumber
- Cilantro
- Jack Cheese
Instructions
Garbanzo beans
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Soak garbanzo beans overnight for at least 12 hours, rinse and set aside. (I don't suggest canned garbanzo beans because they are soaked and cooked, which will make a different texture and flavor.)
Roasted poblano
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Roast the poblano peppers on medium-high heat on the stove top. A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char.
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Slice in half, remove the seeds and stems.
Assemble
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In a food processor, pulse a few times to mince the onion, shallot, garlic, jalapeño (remove seeds if you want less heat), lime juice and spices.
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Scrape the edges one time and pulse a few more times. Remove from bowl and set aside.
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Add the whole poblano, cilantro, kale and half the garbanzo beans and pulse about 15 times. You want it a little bit chunky.
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Add the flour and the rest of the garbanzo beans and pulse a few more times making sure to incorporate all the flour and leaving it with small pieces of garbanzo beans.
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Scrape the sides and pulse a few more times.
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Put in the refrigerator for at least 15 minutes.
Caramelized Tomato Tahini Sauce
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Preheat oven to 325 degrees.
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In a bowl, mix together the garlic, thyme, basil, oil and salt.
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Thinly slice the tomatoes.
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On a large baking sheet, lay out the tomatoes in a single layer and spread the marinade over the tomatoes.
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Put the baking sheet on the middle rack and bake for approximately 45-55 minutes. It depends on the size of the tomato. The tomatoes will start to look a little shriveled up.
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Turn the oven up to 400 F for about 20 minutes to slightly caramelize the tomatoes.
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Keep an eye on them so they don't burn, although a little brown is okay.
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Measure all ingredients and add to the bowl of a food processor or blender.
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Puree for about 1 - 2 minutes or until smooth.
Bake
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Line a baking sheet with parchment paper.
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Preheat oven to 375.
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Use a 1 ounce cookie scoop to form the balls or form with your hands into golf ball size balls and then place them on the baking sheet.
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Bake for 15 - 20 minutes or until lightly golden. You want them somewhat soft to the touch so they don't dry out.
Health Benefits:
Garbanzo beans are super high in protein and extremely high in fiber, just one cup provides 50% of the Daily Value. Because of the fiber , hey are great for your heart, lowering blood cholesterol levels and the risk of heart attack as well as help prevent constipation and digestive disorders. Just one cup provides 84.5% of the daily value of manganese, which is an antioxidant that acts as a monitor of the free radicals in the body. If you are low in energy the high iron content will help and will transport oxygen from the lungs to all the cells in the body. They also help to balance blood sugar levels while providing steady, slow-burning energy. Garbanzo beans are helpful for weight loss as they keep you full longer.
Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value. They are great for your immune system and help to reduce inflammation like in arthritis and asthma. They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers. They are full of vitamin A, vitamin K, and potassium.
