Red Lentil Falafel

Serves 6-10

Ingredients

2 cups red lentils

3/4 cup roughly chopped white onion 

1 cup loosely packed parsley 

3-5 cloves garlic 

2 tsp. smoked paprika 

2 tsp. ground cumin 

1 tsp. ground coriander  

1 1/2 tsp. salt

Vegetable oil for frying 

  1. Bring a large pot of water to a boil. Turn the heat off, add the red lentils, and let soak for 30 minutes.

  2. Place all falafel ingredients except for oil into a food processor, placing the lentils in last. Pulse until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. The mixture should be well blended but not pureed. Form the mixture into flat patties, roughly 3 tablespoons each in size. 

  3. Heat the vegetable oil in a large heavy-bottomed skillet over medium heat until it’s around 350-375º F. Carefully place the patties into the oil, frying in batches, until the falafels are golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.

Tips

  • Lentils can be substituted for other beans, but larger beans will need to be soaked for at least 8-12 hours

  • Spices can be adjusted or substituted with dried herbs or other spice blends

  • Fresh parsley can be substituted with 1 tsp of dried parsley

Ben Mastracco