I make my own version of falafel – with green lentils instead and adding other nutrient dense ingredients. I don’t know if we can even call this a falafel or it is simply a burger or patties, whatever the name, I hope you’ll make them and enjoy them.
- 2 cups cooked Green Lentils
- 1/2 cup chopped walnuts
- 1/4 cup chickpea flour/gram flour
- 1/4 cup lemon juice
- 3 cloves of garlic
- 1 tsp baking soda
- 1/4 cup olive oil
- 1 tsp garam masala
- 1 tsp cumin powder
- 1/4 tsp nutmeg powder
- 1/4 tsp cardamon powder
- 1 cup fresh cilantro
- 1/2 cup fresh mint
- 1 tsp sea salt or more to taste
- 1/4 cup flax seeds
- 2 tbs sesame seeds
- Process all in above ingredients apart from flax and sesame seeds
in a food processor till well combined and coarsely smooth.
- Add the flax and sesame seeds and pulse a couple of times.
- Spray Olive oil on a baking tray and drop dollops of the falafel
mixture then flatten a little.
- Spray the top surface of the falafels with some olive oil too.
- Bake in a preheated oven at 350F / 180C for 12 to 15 minutes, then turn them over and bake for another 12 to 15 minutes.
- These falafels are slightly crispy on the outside and soft inside.
I used Romaine lettuce as a wrap and served the falafels with avocado, sprouts, fresh mint and a yummy sauce made with:
- 1 tbs almond butter
- 1 tsp tahini
- juice of half lemon
- 1 tsp olive oil
- 1 tsp agave
- sea salt + black pepper
Blend it all together, taste, adjust, add more or not, be done. Enjoy!
This was originally published in Neeta’s Healthy Plate by Neeta Bali.