Dana Harrison, co-author of Batch cookbook, is a fan of pickles and falafels, and her recipe for these lettuce wraps make them much healthier for you than the regular version.
You can find recipes for fermented turnips, pickles, quick pickles and fermented carrots in the cookbook, all of which are great toppings for these wraps.
Pour the chickpeas into a 1-quart mason jar and add the pickle brine and 1 cup of tap water. Loosely cover with a clean dish towel and leave for 24 hours on the counter, topping with additional water if the chickpeas become exposed.
Place onion, garlic, pickles, dried peppers, cilantro, cumin, and salt in the food processor. Process just until coarse.
Drain the chickpeas, discarding the liquid, and pour them into the food processor. Pulse until a coarse mixture (but not a uniform paste) forms.
Pour this mixture into a large bowl. Add flour, 1 tbsp at a time, mixing with a large spoon, until the mixture sticks together but doesn’t cling to your fingers.
Cover tightly and refrigerate for 2 to 3 hours.
When ready to assemble, preheat the oven to 400°F. Line a baking sheet with parchment paper.
Form the falafel mixture into golf balls and flatten. Lightly brush each with olive oil, roll in sesame seeds, and place on the prepared baking sheet. Bake until golden, turning once, 12 to 15 minutes in total.
Pickled tahini sauce
Placing tahini, garlic, oil, brine, parsley, and salt in the blender. Pulse to combine. Transfer to a bowl, cover, and refrigerate.
To serve, line a leaf of lettuce with tahini sauce, add 2 to 3 falafels, and dress with as many pickles that will fit.
Finish with hot sauce.