Today’s recipe is Red Lentils Falafels. And who doesn’t fancy a good patty? They are tasty and fulfilling. It is even better when they can be easy and flexible to do: 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 between frying them or cooking in the oven.
Patties are great to eat on the go, to snack on or as a main course. A perfect combo with dips such as hummus, in pita bread with some sauce and some salad or along with other veggies.
Nutritive and very easy to do
The recipe we bring today has all the benefits of red lentils: great source of protein and fibre and absolutely delicious. Furthermore, the almonds, used in this recipe, are also a good source of healthy fat, vitamin E and minerals such as manganese and magnesium. The other veggies will provide you with lots of vitamins and you will surely love their flavour and feel satisfied.
The best part is that these red lentils falafels are delicious and easy to do! I served them 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:
Get all you ingredients ready!
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 until they release their own water. Reassure the veggies are rather dry. You don’t want them too soggy.
Drain the water and press them slightly to release as much water as possible. Put the veggies, lentils, almond flour, parsley and the spices in the food processor and blend.
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.
Add a bit more parsley to the mixture 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.
Cook them in the oven for about 30 minutes in 180C°, turning them over every now. They should become 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, a pinch of salt and a dash of water and cook in medium heat for 10 – 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
Level of difficulty: easy
Preparation time: 1h30
For the falafels:
- 1 cup of red lentils
- 1 potato
- 1 medium carrot
- 1 cup of grated/shredded white cabbage
- 2 garlic cloves
- 1 cup of almond flour (grounded almond)
- Olive oil
- Spices (2 tsp cummin, ½ tsp of paprika, fresh parsley and optional garam masala or any masala you like)
For the vegetables (1 serving):
- 500g tender stem broccoli
- 3 garlic cloves
- Olive oil
- 3 hand-full of cherry tomatoes
- 1 onion
- Sauce: tahini and juice of a squeezed lemon
The Red Lentils Falafels
- Wash the red lentils and leave them to soak for 25 to 30 minutes.
- Finely chop the onion, peel and grate the carrot and potato, and 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 with a pinch of salt for about 15 minutes on medium/low heat. The veggies should become rather dry. You don’t want them too soggy.
- Drain well the lentils, pressing them to make sure to remove excess water. Place all the ingredients (lentils, veggies, almond flour, parsley, spices, and a pinch of salt) in the food processor and blend all. Make sure you don’t blend it until it becomes a completely homogenous texture, leaving some chunky whole pieces.
- Add a bit more parsley and, with your hands or with 2 spoons, shape the falafels.
- Cook them in the oven for 30 minutes on 180 C° until they are golden and crispy on the outside and soft on the inside. Don’t let them get too dry.
For the side:
- Slice the garlic and golden them in olive oil in a pan for about 2 or 3 minutes. Add the broccoli a pinch of salt and a dash of water and cook it for 10-15 minutes (until all the water was absorbed).
- Cut the cherry tomatoes in small pieces, chop red onion and parsley, mix all with salt and olive oil.
- Peel and grate one carrot.
- Prepare the tahini sauce: 2 tbsp of tahini with juice of half lemon and salt.