Happy Meatless Monday! Whether you follow a plant-based diet all the time or you just incorporate plant-based foods from time to time, this recipe is for you!
Falafels are generally made with chickpeas, unfortunately, I have a huge problem digesting chickpeas so I stay as far away from them as possible. However, I used to love falafels so I decided to put a Fuel Goodness twist on the classic. These falafels are made with sprouted lentils, you can easily swap regular puy lentils in for the sprouted ones, I just know that I digest sprouted lentils much more easily.
These falafels balls are great as a falafel pita, or putting them in a salad and using the tahini sauce as a dressing. These little balls are so flavourful that you can eat them however you want!
Lentil Falafel Balls
1 Cup Lentils; Cooked
1/4 Cup Tahini
1/2 Cup Parsley
2 Lemons; zest and juice
2 Cloves of Garlic
1 TBSP Cumin
Water, as needed
Lemon Tahini Sauce
1/4 Cup Tahini
2 TBSP Parsley, chopped finely
1 Lemon, zest and juice
2 TBSP Water
Preheat oven to 350°F.
In a high speed blender or food processor combine all ingredients for the falafel balls, except the water. Pulse the mixture several times, scrape down the sides of the container and pulse mixture again, the end goal is to have a cooked oatmeal-like texture (slightly less wet). If the mixture is sticking together and fairly moist, you’re good to move onto the next step. If
the mixture is not sticking together, turn your blender or food processor on low, slowly add 2 TBSP of water. As soon as you’ve reached a moist texture, that you can form balls with, turn your machine off.
Using two spoons or an ice-cream scoop, make golfball sized balls. Place the falafel balls on a parchment lined baking sheet. Either flatten the balls or leave them as balls, if you flatten the balls, they will cook faster.
Bake your falafels at 350°F for 30 minutes, turning once.
To make your tahini sauce, combine all the ingredients, tahini, parsley, lemon and water in a bowl.
Serve your falafels however you’d like, I recommend having them with a tomato and cucumber salad!