Red lentil falafels
Just a girl and her recipe for falafeling in love
Equipment
- slow cooker or pressure cooker optional, or use a basic cooking pot
- Food processor or blender
- Garlic press optional
Ingredients
- extra virgin olive oil
- apple cider vinegar
- red lentils other lentil types can be used but cooking time may vary
- cabbage
- carrot
- onion
- garlic minced or crushed
- parsley fresh or dried
- Spices: paprika, ginger, turmeric, cardamom, clove, coriander seed All in dried powdered form - to taste
- salt, pepper
- harissa pepper paste optional
Instructions
- Before starting all other preparations, begin by soaking the lentils for 3-6 hours, or use a pressure cooker to cook the lentils for about 20-30 minutes (until fully cooked). Be sure to rinse them before and after, and I suggest soaking and/or cooking the lentils with a bit of apple cider vinegar.
- Roughly chop all vegetables and place them in the food processor (or blender).
- Blend the chopped vegetables with olive oil and apple cider vinegar, then gradually add the pre-soaked and cooked lentils, so that everything blends evenly.
- Optional: add the harissa pepper paste for additional flavour, moisture content and a spicy note!
- Adjust the ratios of spices, apple cider vinegar and olive oil as needed and to your preference.
- Once the recipe is to your liking, place small scoops of the medley onto a baking sheet (ideally on a silicone mat to prevent sticking). This process is similar to making cookies.
- Depending on the thickness and size of the falafel patties, cook in the over at 375F for about 20-30 minutes. They should be somewhat firm but not too dry. Once removed from the oven let them cook for about 30-45 minutes, allowing them to firm and hold together. Enjoy!