Traditional falafel is made with chickpeas but this version uses lentils in their place. Purists may be skeptical, but falafel is just as delicious when made with lentils, with a crispy crust and soft interior that'll please any falafel fan!
These can be eaten by themselves, dipped in avocado sauce, in a pita with crunchy vegetables, or even as the patty in a veggie burger! Lentils are a great addition to any pantry - they're affordable, a great source of protein, don't require any soaking, and are highly nutritious.
How It's Made: Falafel
3/4 cup of brown lentils
1 tablespoon of tahini
1 cup of fresh cilantro leaves, tightly packed
1 cup of Italian parsley leaves, tightly packed
2 tablespoons of olive oil
1 clove of garlic
1/4 cup of lemon juice
1 teaspoon of sea salt
1 to 2 tablespoons of flour (gluten-free if needed)
Rinse the lentils and put them in a saucepan, covering with cold water so that there's about 3 to 4cm of water over them. Bring to boil and lower heat, simmering for about 20 to 30 minutes. It's important that there's enough water in the pan to keep the lentils covered throughout the cooking process.
Preheat the oven to 375F.
Once the lentils are cooked, place all of the ingredients except the flour in the bowl of a food processor, and pulse the mixture until it's granular but still has chunks of lentils. Add the flour, 1 teaspoon at a time, and then make 10 balls out of the mixture.
On a baking sheet covered with parchment paper, place the balls of falafel and bake for 20 to 25 minutes. They can also be fried in a non-stick pan with oil for about 5 to 8 minutes. They'll keep several days in the refrigerator and several weeks in the freezer.
How It's Made: Avocado Sauce
One ripe avocado
1/4 cup of cashews, soaked for 30 minutes
1/2 cup of mixed parsley and cilantro
1 clove of garlic
1/2 cup of water
1/2 cup of olive oil
1 teaspoon of salt
Ground pepper to taste
Place all of the ingredients into the bowl of a food processor and mix until the sauce is smooth and creamy. Season to taste.
Can be made into a sandwich with pita or naan bread, sprouts, grated carrot, Boston lettuce, etc.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.