Recipe: Appetizing Lentil falafel

Lentil falafel. Lentils have a long history in Mediterranean food traditions, and Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a classic. Lentil falafel is even better than the traditional one, which is made with chickpeas. It's less dry and Have you ever tried lentil falafel?

It was so delish I wanted to go home and attempt to make my own. Simple and delicious, this Easy Lentil Falafel recipe is perfect for making your own home-made This Easy Lentil Falafel recipe is perfect for when you get a hankering for a good falafel, but don't have a. The lentil falafel are gluten/grain free with a little nuttiness from chickpea flour, which helps hold Gluten free and vegan red lentil falafel in a naanwich. You can cook Lentil falafel using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Lentil falafel

1. Prepare 240 g of cooked red lentils.
2. You need of Big handful of chopped fresh coriander.
3. Prepare of Big handful of chopped fresh parsley.
4. You need 1 of garlic clove.
5. You need Squeeze of lemon.
6. Prepare 1 tsp of salt.
7. It’s 1-2 of fresh chilies (depending how spicy you like it!).
8. Prepare 1 tbs of Olive oil.
9. It’s 2 tablespoons of any flour (I use chickpea or wholemeal).

These lentil patties are a great easy source of. Julie's vegan falafels are healthy and jam packed with deliciousness. To the bowl of lentils add in the balsamic vinegar, lemon juice and mustard and mash with a potato masher. These falafels are healthy and jam packed with deliciousness.

Lentil falafel instructions

1. Preheat the oven to 180 degrees C. Put all ingredients except the flour in the food processer and blend till you have a thick paste.
2. Put the paste in a bowl and gradually add the flour, mixing as you go, until the consistency is dry enough to handle.
3. Take about a tablespoon of the mixture and roll it into a ball With your hands.
4. Place the falafel on a baking tray and repeat till all the mixture is done. Place the tray in the oven for 15 minutes or until pale brown on the outside and cooked through.

There is something about cooler months that has me cravings lentils. I was really missing all of the great falafels I had been eating whilst abroad, but all I had on hand was a bag of red lentils. These are baked and not fried to make them slightly lighter and IMO more versatile. In an effort to keep my grocery costs down, I try to make lots of legume dishes, as they're the cheapest type of protein. But honestly, after a lot of beans and lentils I get bored and like to mix things up a bit.