SERVINGS: 4 PREPPING TIME: 15 min
(+ 1 hour for soaking) COOKING TIME: 20 min
INGREDIENTS: For Lentil Falafels:
1 cup dry lentils
3 garlic cloves
1 cup packed cilantro
1 cup packed parsley
1/2 cup chickpea flour or bread crumbs
1 tsp cumin
1 tsp paprika
For Salad: 1 medium cucumber
1 green pepper
1 cup grape tomatoes
1/2 cup artichokes
1/4 cup olives
1/4 cup feta crumble
1/8 cup tahini
1/4 cup parsley
1/4 cup cilantro
1/4 Lemon juiced
Place the dry lentils into a bowl and cover with water. Set aside and soak for at least 1 hour*.
Preheat oven to 425F°.
Chop green pepper, tomatoes, artichokes and olives. In a foot processor combine tahini, 1/4 cup parsley, 1/4 cup cilantro and lemon juice. Salt. Add an ice cube and about 2 tbsp of water. Process until completely smooth. Add water as needed until sauce is thin enough to run down the spoon.
Once the lentils are soaked, drain the water fully. In a food processor, combine onion. garlic, remaining cilantro and parsley, spices pulse until roughly chopped. Add soaked lentils. Zest the squeezed lemon used for the dressing. S&P to taste and process until the entire mixture is well chopped and sticks together when pinched. If too moist, start adding on chickpea flour or breadcrumbs until the mixture is thick to hold the form.
Using a tablespoon, scoop a heaping spoonful, form it into a ball and flatten slightly using the palm of your hand. Place it on the oiled sheet pan and repeat for the remainder of the mixture. Transfer into the preheat oven and bake for 20 min, flipping halfway.
Assemble the bowl by combining the chopped veggies and placing the falafel on the side. Drizzle with tahini dressing and roughly chopped parsley and enjoy!
NOTES *To make a nice and fluffy falafel you will need to use soaked lentils. Cooked lentils have taken on too much moisture and will cause the falafel to be too soft and fall apart.