Ingredients
Scale
For the red lentil falafel
- 1,5 cup of dry red lentils, soaked for an hour
- 2–3 tbsp of flour (I use chickpea flour)
- 2 tbsp ground flaxseed
- 1/2 cup of fresh cilantro
- 1/2 cup of fresh parsley
- 3 cloves of garlic
- 2 tbsp tahini
- 1 tbsp za’atar
- 1 tsp red pepper flakes (optional)
- 1 tsp smoked paprika
- salt, pepper
For the cashew tzatziki
- 1 cup of cashews, soaked
- 1 clove of garlic
- 1 lemon, juice
- 1 tbsp nutritional yeast
- 1/4 tsp maple syrup
- 1/3 cup of water
- 2/3 cup of grated cucumber
- salt, pepper
To serve
- massaged kale salad
- quinoa
- beet slices
- carrot slices
- fresh mint leaves
Instructions
Red lentil falafel
- Place uncooked, but soaked lentils, flour, flaxseed, herbs, garlic, tahini, and spices in a food processor, and blend until well combined. Make sure not to over-process the mixture, you still want some texture. You can adjust the consistency with flour, but don’t add too much, otherwise falafel gets really hard. The lentil mixture should be moist, but shapeable. Let set in the fridge for 20 minutes.
- Meanwhile preheat the oven to 180°C/360ºF. Make about 20 small discs or balls, and place them on a baking sheet. Bake for 10-12 minutes on each side or until golden brown.
Cashew tzatziki
- Place cashews, garlic, lemon juice, nutritional yeast, maple syrup and water to a blender, and blend until completely smooth. Adjust consistency with water and season with salt and pepper.
- Give grated cucumber a squeeze, to remove excess water, then mix into the sauce.
To serve
- Serve falafels warm or at room temperature with kale, beets, carrots, quinoa, fresh mint and cashew tzatziki. Or in a pita sandwich. Or with spiralized zucchini. Enjoy!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main, Snack
- Cuisine: Vegan