Falafel lentil — hearty and delicious

Recipe of falafel frying in a skillet. Falafel is hearty and delicious dish, but since the original recipe is based on roasting in the oven, we decided to experiment and bake. There was little chickpeas and we made it out of the lentils. Plus lentils is that it is more dense and therefore the balls were not soft and crumbly (which is useful when baking).

 

Lentil balls

for 1 baking tray

• 400 g of lentils
• bunch of green onions
• a bunch of parsley
• red onion
• 6 cloves of garlic
• 1 tsp Himalayan salt
• 1 tsp coriander
• 1 tsp cumin
• 2 tbsp whole wheat flour
• 1 tbsp olive oil
• the juice of half a lemon
• red or black pepper to taste (we don't add)

+ olive oil for greasing the pan





Preparation:

1. Soak overnight the lentils. In the morning boil for 20-30 minutes, drain and leave to cool.

2. When the lentils are cool, place in blender (or food processor) and mix with all spices, flour, olive oil until smooth.

3. Blind from the mass of similar balls/patties and place on pre-greased with olive oil a baking sheet.

4. Bake for 30 minutes at 180º.

*If still you decide to cook the falafel in the pan, choose coconut oil without the smell for roasting. It does not emit harmful carcinogens.





published

P. S. And remember, only by changing their consumption — together we change the world! ©

 

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