If you’re bored of chickpeas and want to make a fast, delicious, homemade falafel, then look to the lentil for a good change!
Ingredients
3cupscooked red lentils, about 1 1/2 uncooked cups
1clovegarlic, minced
1teaspoonground cumin
1teaspoonground coriander
½teaspooncayenne pepper
¼cupfresh parsley, minced
¼cupfresh cilantro, minced
1large egg
1lemon, juice only
½teaspoonbaking powder
⅓cupall-purpose flour
2cupsbreadcrumbs
¼cupolive oil
Quick Yogurt Sauce:
1cupGreek yogurt
½lemon, juice only
2tablespoonsparsley, minced
1tablespoonolive oil
½teaspoonkosher salt
½teaspoonblack pepper
Garnishes:
4pita breads, halved
Cucumber, sliced thin
Fresh lettuce
Red onion, sliced thin
Feta cheese, crumbled
Instructions
Cook red lentils according to package. Be sure to rinse them and sort through for any pebbles. Cook until soft, then drain and cool slightly.
Mash together lentils with spices, parsley, and cilantro. Mix in egg, lemon juice, baking powder, flour, and a big pinch of salt and pepper.
Preheat oven to 350 °F. Use a tablespoon to scoop heaping tablespoons of lentil mixture into breadcrumbs. Toss to coat and transfer coated falafel ball to a baking sheet lined with parchment paper. Continue with forming falafels until you have used all the mixture (you should get 26-30 falafels).
Drizzle falafels well with olive oil and bake for 20-25 minutes at 350 degrees until lentils are cracked and cooked through.
Meanwhile stir together greek yogurt sauce ingredients and prepare other garnishes.
When falafels are done baking, make a sandwich by microwaving a pita for 10 seconds so it’s easier to open. Stuff with a few falafel balls and any other garnishes you want. Eat up!