This recipe is from Jennifer.
Notes from Jena: To make this recipe you first need to soak the lentils for 10 hours. The lentils should puff up twice as much. After soaking, drain the lentils. If you are not using the lentils right away, place them in a covered dish in the fridge for up to 24 hours.
Serve the falafel over cooked basmati rice with the dipping sauce, or in a pita with tomatoes, cucumber and lettuce. The kibbeh also makes a great appetizer.