Lentil Falafel
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. to my surprise i could not find a recipe on zaar. So i went searching the internet and did some tweaking and found a wonderful recipe. these falafel have a very soft, creamy texture while still maintaining a traditional falafel flavor. these are a new favorite around here. thanks to monkeydish.com for getting me headed in the right direction.
Steps
1.
Place lentils , 1 / 4 cup flour , cumin , garlic , lemon juice , and salt and pepper to taste in a food processor and process until almost smooth.
Add onion , parsley and eggs.
Process to combine.
Transfer mixture to a bowl.
Check to see if the mixture can be somewhat formed into balls , if it needs more thickness , continue adding flour a little at a time until you can work with it.
The mixture will remain soft and pudding-like , but you should be able to work with it.
2.
Combine remaining 1 / 2 cup flour with salt and pepper to taste.
Form lentil mixture into 1-1 / 2-in.
Balls.
Coat with seasoned flour.
I found it helpful to coat my hands with the flour to form the balls and that was enough flour to make a nice brown crust on the falafels.
Deep fry balls in 350f oil 3-5 min.
, or until crisp but fluffy.
Drain and keep warm.
3.
Serve warm with pita and tzatziki.
I also stuffed my pita with some spinach and shredded carrots and it was great.
Get creative and use.
Ingredients
cooked lentils, flour, cumin, garlic cloves, lemon juice, salt & fresh ground pepper, brown onion, parsley, eggs, vegetable oil, pita bread, tzatziki