– 1 cup dried red lentils – 1 small onion, chopped – 3 cloves garlic, minced – 1/4 cup fresh parsley, chopped – 2 tbsp olive oil – 1 tsp ground cumin – 1 tsp ground coriander – 1/2 tsp smoked paprika – Salt and pepper to taste – 1/4 cup chickpea flour or all-purpose flour (for binding) For the Salad: – Mixed salad greens – Cherry tomatoes, halved – Cucumber, sliced – Red onion, thinly sliced – Kalamata olives – Feta cheese, crumbled (optional) For the Dressing: – 1/4 cup tahini – 2 tbsp lemon juice – 2 tbsp water – 1 clove garlic, minced – Salt and pepper to taste
Prepare the Red Lentils: Rinse the red lentils under cold water and drain them. Cook the lentils in a pot of boiling water for about 10-15 minutes until they are tender but not mushy. Drain any excess water and let the lentils cool slightly.
Make the Falafel Mixture: In a food processor, combine the cooked red lentils, chopped onion, minced garlic, fresh parsley, olive oil, ground cumin, ground coriander, smoked paprika, salt, and pepper. Pulse the mixture until it forms a coarse paste.
Add Binding Agent: Transfer the falafel mixture to a mixing bowl and stir in the chickpea flour or all-purpose flour. This helps bind the mixture together. If the mixture seems too wet, you can add more flour as needed.
Shape the Falafel: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Take small portions of the falafel mixture and shape them into small patties or balls using your hands. Place them on the prepared baking sheet.
Bake the Falafel: Bake the falafel in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the outside.
Prepare the Salad: While the falafel is baking, prepare the salad ingredients. Arrange the mixed salad greens, cherry tomatoes, cucumber slices, red onion slices, kalamata olives, and crumbled feta cheese (if using) on a serving platter or individual plates.
Stay updated for more !