Lentil Falafel with Avocado Sauce
Lentil Falafel with Avocado Sauce
Preparation time: 20 minutes
Cooking time: 40 minutes
Servings: 10 falafel
Traditional falafel is made with chickpeas but this version uses lentils in their place. Purists may be skeptical, but falafel is just as delicious when made from lentils, with a crispy crust and soft interior that will please any falafel fan. These can be eaten by themselves, dipped in avocado sauce, in a pita with crunchy vegetables, or even as the patty in a veggie burger. Lentils are a great addition to any pantry - they're affordable, a great source of protein, don't require any soaking, and are highly nutritious.
Ingredients
Falafel
- ¾ cup brown lentils
- 1 tbsp tahini
- 1 cup cilantro leaves, tightly packed
- 1 cup Italian parsley leaves, tightly packed
- 2 tbsp olive oil
- 1 clove garlic
- ¼ cup lemon juice
- 1 tsp sea salt
- 1 to 2 tbsp flour (gluten-free, if needed)
Avocado Sauce
- 1 ripe avocado
- ¼ cup PRANA organic non-roasted cashews, soaked 30 minutes in lukewarm water
- ½ cup mixed parsley and cilantro leaves
- 1 clove garlic
- ½ cup water
- ½ cup olive oil
- 1 tsp salt
- Ground pepper, to taste
Preparation
Falafel
- Rinse lentils and put in a saucepan, adding enough cold water to cover by about 1 to 2 inches (3 to 4 cm). Bring to a boil and lower heat, simmering about 20 to 30 minutes. It's important that lentils remain covered in water throughout cooking.
- Preheat oven to 375°F (190°C).
- Once lentils are cooked, place with remaining ingredients except flour in the bowl of a food processor, and pulse until mixture is granular with bits of lentils showing.
- Incorporate flour, 1 teaspoon at a time, then fashion into 10 rounds.
- On a baking sheet covered with parchment paper, arrange falafel and bake 20 to 25 minutes. They can also be fried in a nonstick pan with oil, 5 to 8 minutes. Serve with avocado sauce for dipping or in a pita or naan sandwich, topped with sauce, Boston lettuce, grated carrot and sprouts, if desired.
Avocado Sauce
- Place all the ingredients in a food processor and mix until sauce is smooth and creamy. Season to taste.
Note: These falafel will keep several days in the refrigerator and several weeks in the freezer.
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