1bunch (about 2 to 3 ounces)fresh Italian parsley leaves
1tablespoonfreshly squeezed lemon juiceplus more for serving
11/2 teaspoonscoriander seeds
Neutral oil (like canola, grapeseed, or peanut oil)
Little Gems Lettuce or Butter Lettucefor serving
Heirloom tomatoesfor serving (optional)
Persian cucumberfor serving (optional)
Carrotsfor serving (optional)
Plain whole milk yogurt for serving (optional)
Avocadosfor serving (optional)
Roasted salted peanutsfor serving (optional)
Make The Falafel Batter: Place the flour, parsley, garlic, baking soda, salt, cumin, coriander, and lemon juice in the bowl of a food processor fitted with an S-blade and process until the parsley is well chopped and the mixture is green.With the processor running, pour in the hot water and process until the mixture is throughly moistened and mixed. Set aside at least 5 minutes to rest before using.
Cook The Falafel: Meanwhile, add enough oil in a large frying pan to cover the bottom and heat over medium-high heat. Divide the falafel mix into 6 to 12 portions and form into patties or balls. When the oil is hot, carefully place about 4 to 6 pieces into the oil and cook for 4 minutes.Flip and press down with the back of a spatula to make a flat patty. Cook for another 3 to 4 minutes, then remove and drain on a paper towel and salt immediately. Repeat with remaining falafel mix.TIP: The cooked falafel can be kept warm in oven while you fry the remaining ones.
To Serve The Falafel Wraps: Place a spoon of yogurt in a lettuce leaf, then add in the falafel any vegetables you want to add, top with a drizzle of tahini and serve.