Lentil Falafel Recipes

LENTIL FALAFEL

Lentil Falafel image

I love falafel, so when I went to a local vegetarian restaurant I couldn't resist when I saw a lentil falafel wrap on the menu. It was so delish I wanted to go home and attempt to make my own. To my surprise I could not find a recipe on zaar. So I went searching the internet and did some tweaking and found a wonderful recipe. These falafel have a very soft, creamy texture while still maintaining a traditional falafel flavor. These are a new favorite around here. Thanks to monkeydish.com for getting me headed in the right direction.

Provided by enigma256

Categories Lentil

Time 1h

Yield 20 falafel, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

4 cups cooked lentils (I used green)
3/4 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
1/2 cup brown onion, finely chopped
1/4 cup parsley, chopped
2 large eggs
vegetable oil, for frying
warm pita bread
tzatziki, sauce (you can find a great recipe on zaar )

Steps:

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. 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. 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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