This delicious recipe is from Jennifer. Try it even if you don’t like lentils because these tasty balls will change your mind!  You can serve the falafel over cooked basmati rice with the dipping sauce, or in a pita with tomatoes, cucumber and lettuce.  The kibbeh also makes a great appetizer.  Thanks Jena!

 

Note from Jena:  To make this recipe you first need to soak the lentils for 10 hours. The lentils should puff up twice as much.  After soaking, drain the lentils.  If you are not using the lentils right away, place them in a covered dish in the fridge for up to 24 hours.   

 

Falafels

• 1 ½ cups dried green lentils – soaked for about 10 hours and drained (see above note) 

• ½ sweet onion 

• 4 cloves garlic 

• ½ cup parsley 

• ½ cup cilantro 

• 1 tsp. cumin

• 1 tsp. coriander 

• 1 tsp. salt 

 

Place the soaked and drained lentils in a food processor and grind.

DO NOT ADD WATER IF THE MIX IS TOO DRY - add the onion.  Add the remaining ingredients and blend. 

Heat a few tablespoons of mild oil in a pan and add the falafel.  Cook the falafel, turning once, until brown on both sides. 

Serve with dipping sauce.   

 

Dipping Sauce

• 1 small cucumber peeled

• 1 T tahini

• 2 cloves garlic

• 1 tsp. agave

• 1 T lemon juice

• 1 tsp. cider vinegar

• ½ cup olive oil

• 2 tsp. parsley

• 2 tsp. mint

• salt & pepper to taste

Put everything into the blender and blend till smooth.