Radicchio Wraps with Millet Falafel and Tahini Dressing

A vibrant raddichio lettuce style wrap recipe filled with spring beauty, peanuts and baked millet falafels with a lemon tahini topping. Vegan & low fodmap.

1 verona radicchio, washed and core removed
A bunch of spring beauty (or baby spinach), washed and drained
½ cup/ 87 gr chickpeas, canned and drained
½ tsp ground cumin
Juice of ½ a lemon
2 tbsp olive oil
Pinch of salt
Pinch of pepper
2 tbsp rice flour
1 tsp baking soda
½ cup/ 100 gr millet (1½ cup cooked millet)
1 cup/ 125 ml water
Pinch of salt
3 spring onions (green tops only), sliced
1 tbsp sesame seeds
Handful of peanuts

For the Lemon Tahini Dressing:
2 tbsp tahini
2 tbsp lemon juice
2 tbsp olive oil
Pinch of salt

View the full recipe at My Gut Feeling →