Traditionally Falafels are made with chickpeas but I decide to use lentils. Mainly because I only had uncooked chickpeas at hand.
Prior to the past couple of months I hadn’t been a fan of lentils. I would avoid anything that contained it, no matter how appetising the meal looked. Decided to sent myself a challenge to create one or more lentil recipes. My first creation was Carrot, Lentil and Pea Bites, absolutely delicious If I do say so myself. I might share the recipe on here at some point.
Lentils are a part of the legume family. They are a great source of molybdenum as well as folate. They help to lower cholesterol and aid the balance of blood sugar. It’s a good source of manganese, iron, protein & zinc.
Lentils are super easy to use, cheap, fast cooking and are very versatile. They work really well in these Falafels.
1 cup of uncooked lentils
1 large grated Carrot
1Tbs Hemp Protein
pinch of Himalayan Salt
1/2 tsp Cumin
1 crushed Garlic Clove
1tbs melted coconut oil
Preheat oven at gas Mark 6
Add the 1 cup of lentils to a pot and follow the instructions on the packet to cook it. Once cooked put it aside for 5- 7 minutes so It can cool down. (You want it cool enough so u are able to mould into desired shape).
To a mixing bowl the grated carrot, Cooked lentils, Protein powder & and all the seasoning and basil.
Line a tray with baking paper. Using a table spoon, scoop out a spoonful of the mixture and mould onto desired shape with ur hands then place each falafel onto the baking tray. Drizzle 1tbs melted coconut oil over the falafels. Bake for 40 minutes or until you are able got slide a spatula under each falafel without it sticking.