Lentilfalafel Recipes
PERFECT LENTILS
Lentils don't require soaking like other dried legumes, making them ideal for an easy weeknight meal or pantry cleanout dish. The key to tender and intact (not mushy) lentils is to cook them at a gentle simmer -- and resist the urge to stir! The following method works equally well for green, French Le Puy, brown or beluga lentils. But it's not a good match for red and yellow lentils, which usually come split and cook faster.
Provided by Food Network Kitchen
Time 35m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Place the lentils, onion, garlic and bay leaf in a medium saucepan and cover with about 3 inches of cold water (see Cook's Note). Bring to a medium boil over high heat, then reduce the heat and very gently simmer, uncovered, until the lentils are tender, about 22 to 26 minutes. Discard the onion, garlic and bay leaf and then drain the lentils. Season with salt and pepper and serve as a simple side dish. Or refrigerate them unseasoned to keep on hand for topping salads or folding into rice for an easy pilaf.
- Serving Suggestion:
- Cook 1/3 cup each of small-diced carrots, celery and onions in 1 tablespoon extra-virgin olive oil over medium heat, stirring occasionally, until soft, about 4 minutes. Gently fold the vegetables into the cooked lentils along with 2 tablespoons red wine vinegar, 2 tablespoons extra-virgin olive oil and 2 teaspoons kosher salt.
LENTIL FALAFEL
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
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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