Recipes

Red Lentils Falafel

Every now and then I fancy eating a patty. They tend to be fulfilling and tasty but most of the ones I find around (restaurants, shops, etc.) they are either too processed, too spicy, too greasy or with far too many ingredients of which I can only taste one (normally a spice, onion or garlic).

The good news is that they can be easy to do and with a very flexible recipe: you can choose the amount or type of spices you prefer, you can opt to add more garlic, more onion or more parsley. You can even choose to cook them in the oven or fry them instead.

They are great to eat on the go, to snack on or as a main course. They make a perfect combo with dips such as hummus, in a pita bread with some sauce and some salad or along with other veggies.

They have all the benefits of red lentils, as they are a great source of protein and fibre and absolutely delicious. These falafels also have the benefits of almonds as they are a good source of healthy fat, vitamin E and minerals such as manganese and magnesium. The other veggies will pack you with lots of vitamins and you will surely love their flavour and feel satisfied.

The best part is that these falafels are delicious and easy to do!

I served the red lentils falafels with sautéed greens, but you can also use your creativity and serve them as you like better, or with what your body is asking for.

Here’s the recipe:

These are the ingredients you’ll need for the falafels.

Wash the red lentils and leave them to soak for 25 to 30 minutes.

Chop the onion very finely into very tiny thin pieces. Peel and grate the carrot and potato. Chop the garlic cloves. Shred the white cabbage into very fine pieces until you have 1 cup of it.

In a frying pan or wok, drizzle the surface with olive oil and cook all the veggies together for about 15 minutes. Use medium to low heat so they release their own water and don’t burn the pan. Make sure you don’t forget to add the salt. When you finish cooking reassure the veggies are rather dry. You don’t want them too soggy.

Drain the water from the lentils and leave them to rest. Press them slightly to release as much water as you can.

Put the veggies in the food processor along with the soaked lentils, 1 cup of almond flour, the spices you chose, parsley to taste, a pinch of salt and blend it all.

Blend it until you have a more or less even paste: make sure you don’t blend it until it becomes a completely homogenous cream. You want a bit of texture without leaving chunky whole pieces.

Once you have the paste, add a bit more parsley and with your hands or with 2 spoons shape the paste as you like. I quite like to get my hands dirty so I shaped them and made them into kind if croquette shape pieces.

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As I don’t like frying, in general, I opted to cook them in the oven for about 30 minutes in 180 °, turning them over every now and then until they are golden and crispy on the outside and soft on the inside. Don’t let them get too dry. You can also fry them.

I served them with sautéed tender-stem broccoli:

In a sauté pan I golden the 2 chopped garlic cloves in olive oil. Then I added the broccoli and after2-3 minutes in medium heat. I covered them with water and a pinch of salt to taste. Let them cook for 10 to 15 minutes (until all the water was absorbed).

Chop the cherry tomatoes and add a bit of chopped red onion and parsley seasoned with salt and olive oil.

Prepare the tahini sauce: 2 tbsp of tahini with juice of half lemon and salt.

Serve all in a plate with grated carrot, the beautiful and tasty red lentil falafel bites…

Et voilà, bon apetite!

RED LENTILS FALAFEL

gluten-free, lactose-free, plant-based (vegan), soy free, wholegrain

4 servings

Level of difficulty: easy

Preparation time: 1h30

Ingredients:

For the falafels:

  • 1 cup of red lentils
  • 1 medium potato
  • 1 medium carrot
  • 1 cup of grated/shredded white cabbage
  • 2 garlic cloves
  • 1 cup of almond flower (grounded almond)
  • Olive oil
  • salt

The Falafel spices:

  • 2 tsp Cummins
  • ½ tsp of paprika
  • Fresh parsley
  • Optional: garam masala or any masala (mixture of spices)you like.

For the vegetables (1 serving):

  • 200g tenderstem broccoli
  • 2 garlic cloves
  • Olive oil
  • Hand full of cherry tomatoes
  • 1/3 onion
  • Olive oil
  • Salt
  • Tahini
  • Lemon

Directions:

  1. Wash the red lentils and leave them to soak for 25 to 30 minutes.
  2. Chop the onion very finely into very tiny thin pieces. Peel and grate the carrot and potato. Chop the garlic cloves. Shred the white cabbage into very fine pieces until you have 1 cup of it. On a skillet, drizzle the surface with olive oil and cook all the veggies together for about 15 minutes on medium to low heat. Add the salt. When you finish cooking reassure the veggies are rather dry. You don’t want them too soggy.
  3. Drain the water from the lentils and put them along with the rest of the veggies, 1 cup of almond flour, the spices you chose, parsley to taste, a pinch of salt in the food processor and blend it all until you have a more or less even paste. Make sure you don’t blend it until it becomes a completely homogenous cream. You want a bit of texture without leaving chunky whole pieces.
  4. Add a bit more parsley and with your hands or with 2 spoons shape the paste as you like. I made them into croquette shape pieces.
  5. Cook them in the oven for 30 minutes on 180 °, turning them over every now and then until they are golden and crispy on the outside and soft on the inside. Don’t let them get too dry. You can also fry them.

For the side:

  1. In a sauté pan I golden 2 chopped garlic cloves in olive oil. Then I added the broccoli and after2-3 minutes in medium heat. I covered them with water and a pinch of salt to taste. Let them cook for 10 to 15 minutes (until all the water was absorbed).
  2. Chop the cherry tomatoes and add a bit of chopped red onion and parsley seasoned with salt and olive oil. Grate one carrot.
  3. Prepare the tahini sauce: 2 tbsp of tahini with juice of half lemon and salt.

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1 Comment

  • Reply Prosper Filipe 3. April, 2020 at 11:01

    This looks so delicious 🙂

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