Recipe: Lentil Falafels

I love falafel. I love chickpeas and spices and the delicious tangy yogurt sauces that always come with it but what I don’t really like is lentils. So when I saw this recipe at first I was skeptical but even though I used to crappiest form of lentil they came out so delicious and so perfectly seasoned that I was nibbling them right out of the oven!

Lentil Falafels
Yields 8
  1. 2 cups cooked lentils
  2. 1 clove garlic, minced
  3. 1 teaspoon ground cumin
  4. 1 teaspoon ground coriander
  5. 1/2 teaspoon cayenne pepper
  6. 1/4 cup fresh parsley, minced
  7. 1/4 cup fresh cilantro, minced
  8. 1 large egg
  9. 1 lemon, juiced
  10. 1/2 teaspoon baking powder
  11. 1/3 cup all-purpose flour
  12. 2 cups breadcrumbs
  13. 1/4 cup olive oil
  14. salt, pepper
  1. Preheat oven to 350°F and cook lentils according to package and rinse thoroughly.
  2. Mash together lentils with spices, parsley, and cilantro. Mix in egg, lemon juice, baking powder, flour, and a big pinch of salt and pepper.
  3. Line a baking sheet with parchment, oil hands lightly and form lentil mixture into flat disc or ball shape until you've used all the mixture (if mixture is too wet, add more flour but it's okay if it's a bit lose since it won't really expand).
  4. Bake for 20-25 minutes, flipping halfway to brown both sides.
Adapted from Macheesmo
Adapted from Macheesmo
Mab Made Food

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