Lentil Falafel

• cooked lentils↗4 cups

  I used green

• flour↗3⁄4 cup

  divided (plus probably a little more)

• cumin, ground↗2 teaspoons
• garlic cloves↗2 cloves

  minced

• lemon juice↗1 -2 tablespoon
• salt & fresh ground pepper
• brown onion↗1⁄2 cup

  finely chopped

• parsley↗1⁄4 cup

  chopped

• large eggs↗2
• vegetable oil↗

  for frying

• warm pita bread
• tzatziki, sauce

  you can find a great recipe on zaar

Step-by-step instructions

1. 1

   Place lentils, 1/4 cup flour, cumin, garlic, lemon juice, and salt and pepper to taste in a food processor and process until almost smooth. Add onion, parsley and eggs; process to combine. Transfer mixture to a bowl. Check to see if the mixture can be somewhat formed into balls, if it needs more thickness, continue adding flour a little at a time until you can work with it. The mixture will remain soft and pudding-like, but you should be able to work with it. (If you do not have a food processor you can use a potato masher and elbow grease).

2. 2

   Combine remaining 1/2 cup flour with salt and pepper to taste. Form lentil mixture into 1-1/2-in. balls; coat with seasoned flour. I found it helpful to coat my hands with the flour to form the balls and that was enough flour to make a nice brown crust on the falafels. Deep fry balls in 350°F oil 3-5 min., or until crisp but fluffy; drain and keep warm.

3. 3

   Serve warm with pita and tzatziki. I also stuffed my pita with some spinach and shredded carrots and it was great. Get creative and use whatever veggies you have on hand.