Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, lentil falafel. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Lentil falafel is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Lentil falafel is something which I have loved my entire life. They’re nice and they look wonderful.
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. I love falafel, so when I went to a local vegetarian restaurant I couldn't resist when I saw a lentil falafel wrap on the menu. It was so delish I wanted to go home and attempt to make my own. Perfectly spiced lentil patties that are baked instead of deep-fried!
To begin with this recipe, we have to prepare a few components. You can have lentil falafel using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Lentil falafel:
- Get 240 g cooked red lentils
- Get Big handful of chopped fresh coriander
- Get Big handful of chopped fresh parsley
- Prepare 1 garlic clove
- Make ready Squeeze lemon
- Get 1 tsp salt
- Make ready 1-2 fresh chilies (depending how spicy you like it!)
- Prepare 1 tbs Olive oil
- Take 2 tablespoons any flour (I use chickpea or wholemeal)
Lentils may not be a particularly trendy or colorful ingredient, but there's a lot to love about cooking with the humble legume—not least, the plethora of amazing lentil recipes there are to be discovered. These falafels are healthy and jam packed with deliciousness. 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.
Instructions to make Lentil falafel:
- 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
- Put the paste in a bowl and gradually add the flour, mixing as you go, until the consistency is dry enough to handle
- Take about a tablespoon of the mixture and roll it into a ball With your hands
- 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
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. Although not common, besides broad beans and chickpeas, falafel can be made from a series of other products and either fried or baked. Zucchini boats stuffed with lentils and baby spinach that have been cooked in an Italian pasta sauce and topped with mozzarella cheese. Packed with protein, filling and flavoursome, falafel can be considered a Meat Free Monday staple!
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