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Falafel

  By Kris Giovanini  ,

October 15, 2015

These unique balls are made using soaked lentils. Try it even if you think you don't like lentils because these tasty balls will change your mind!

Ingredients

Falafels

1 ½ cups dried green lentils – SOAKED for about 10 hours and drained (see below)

½ sweet onion

4 cloves garlic

½ cup parsley

½ cup cilantro

1 tsp. cumin

1 tsp. coriander

1 tsp. salt

Dipping Sauce

1 small cucumber peeled

1 T tahini

2 cloves garlic

1 tsp. agave

1 T lemon juice

1 tsp. cider vinegar

½ cup olive oil

2 tsp. parsley

2 tsp. mint

salt & pepper to taste

Directions

Falafel

Place the soaked and drained lentils in a food processor and grind. DO NOT ADD WATER IF THE MIX IS TOO DRY

Add the onion.

Add the remaining ingredients and blend.

Form the falafel into balls or small patties

Heat a few tablespoons of mild oil in a pan and add the falafel.

Cook the falafel, turning once, until brown on both sides.

Serve with dipping sauce.

Dipping Sauce

To make the dipping sauce, put the sauce ingredients into a blender and blend till smooth.

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.

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