Lentil Falafel

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READY IN:
1hr
SERVES:
6-8
YIELD:
20 falafel
UNITS:
US

Ingredients Nutrition

  • 4 cups cooked lentils (I used green)
  • 34 cup flour, divided (plus probably a little more)
  • 2 teaspoons cumin, ground
  • 2 garlic cloves, minced
  • 1 -2 tablespoon lemon juice
  • salt & fresh ground pepper
  • 12 cup brown onion, finely chopped
  • 14 cup parsley, chopped
  • 2 large eggs
  • vegetable oil, for frying
  • warm pita bread
  • tzatziki, sauce (you can find a great recipe on zaar )

Directions

  1. 1. Place lentils, 1/4 cup flour, cumin, garlic, lemon juice, and salt and pepper to taste in a food processor and process until almost smooth. Add onion, parsley and eggs; process to combine. Transfer mixture to a bowl. Check to see if the mixture can be somewhat formed into balls, if it needs more thickness, continue adding flour a little at a time until you can work with it. The mixture will remain soft and pudding-like, but you should be able to work with it. (If you do not have a food processor you can use a potato masher and elbow grease).
  2. 2. Combine remaining 1/2 cup flour with salt and pepper to taste. Form lentil mixture into 1-1/2-in. balls; coat with seasoned flour. I found it helpful to coat my hands with the flour to form the balls and that was enough flour to make a nice brown crust on the falafels. Deep fry balls in 350°F oil 3-5 min., or until crisp but fluffy; drain and keep warm.
  3. 3. Serve warm with pita and tzatziki. I also stuffed my pita with some spinach and shredded carrots and it was great. Get creative and use whatever veggies you have on hand.

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