Brown lentil falafel
I can’t remember the last time I made anything fancy. By fancy I mean other than stew. Bean stews are my go to when I am pressed for time.
I have been a pesco-vegetarian for a while and I have decided to go proper vegetarian as I pray about transitioning to being full vegan (remind me to tell you about that another time).
So the family was having burgers, beef on Friday evening and I did not want a plain tomato and cucumber sandwich. I have been procrastinating restocking my legumes from my favourite shop, dewnlily, so I didn’t have any chick pea and even if I had it would have taken a bit of time to cook them (don’t get me started on tinned food).
I absolutely love chickpea and I knew that it would not be the same without chickpeas but it would be close enough. So out came my dried lentils, a few chopped vegetables and 40 minutes later I was having an amazing lentil falafel pita experience.
1 cup brown lentils (boiled, not over cooked)
1/2 cup onion
1/2 cup green pepper
1/2 cup red pepper
1 grated carrot
1 spoon chopped garlic
1 spoon chopped ginger
2 spoons flour
Herbs and salt for seasoning
Preheat the oven
I still don’t have a food processor (don’t ask), so I blitzed everything except the flour, together in my jug blender.
Removed from blender into bowl and mixed in with the flour.
Dusted a pan and spooned into the pan. Put in the oven for about 15 minutes, flattened them a bit and flipped them. Took them out 5 minutes later and allowed to cool for about 3 minutes.
Yum is an understatement. It was delicious. I put in fried onions, fried tomatoes, a bit of cheese and some sauce and I was on cloud nine. I had about 16 falafels from this batch.