Falafel Meatballs with Easy Tzatziki Sauce

 

Meatballs:

• 1 (15-ounce) can chickpeas, rinsed and drained
• ¼ cup chopped fresh parsley
• 1 large egg
• 1 tablespoon dried oregano
• 3 cloves fresh garlic
• 1 teaspoon coarse, kosher salt
• ¼ teaspoon black pepper
• 1 ½ pounds lean ground beef
• ¼ cup minced onion
• ¼ cup milk
• ¼ cup panko or regular bread crumbs
• Squeeze of fresh lemon juice

Tzatziki Sauce:

• 1 cup plain yogurt
• ½ cup grated cucumber, seedless variety
• ½ cup crumbled feta cheese
• 1 clove garlic, finely minced or pressed through a garlic press
• 2 teaspoons fresh lemon juice
• ¼ teaspoon coarse, kosher salt
• Pinch of black pepper
• Drizzle of olive oil

For the Wraps:

• Boston or Bibb lettuce leaves
• Diced tomatoes
• Naan or flatbread

Instructions 

• Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and lightly grease with cooking spray.
• For the meatballs, combine the chickpeas, parsley, egg, oregano, garlic, salt, and pepper in a blender or food processor and puree. Scrape the mixture into a medium bowl. Add the ground beef or turkey, grated onion, milk, panko or bread crumbs and lemon juice. Mix until combined.
• Shape the mixture into about 16-18 meatballs (a little smaller than golf ball size). Place the meatballs on the prepared baking sheet about 1/2-inch apart. Bake for 15-20 minutes until cooked through.
• For the tzatziki sauce, in a medium bowl, stir together the yogurt, cucumber, feta cheese, garlic, lemon juice, salt and pepper until combined. Drizzle with a bit of olive oil. Refrigerate until ready to use.
• To serve, place 2-3 meatballs on a lettuce leaf, dollop with tzatziki and top with chopped tomatoes. The lettuce wrap can also be served inside naan bread (or serve the naan on the side), if desired.

(Source: https://www.melskitchencafe.com/falafel-meatball-wrap/)