Walnut Falafel
Ingredients:
- 2 Tbsp olive oil, divided
- 1 white or yellow onion, chopped (about 1 1/2 cups or 240 g)
- 3 garlic cloves, minced
- 1 cup (192 g) dry red lentils
- 1 2/3 cups (400 ml) water
- 1/2 cup (62 g) walnuts
- 3/4 cup (69 g) chickpea flour
- 3/4 tsp salt
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- Dash of red pepper flakes
- 1/4 cup (15 g) tightly packed chopped fresh parsley
- 2 Tbsp lemon juice
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper, or lightly oil, and set aside.
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In a medium pot, heat 1 Tbsp oil. Add onion and sauté for 5–7 minutes, or until tender and clear. Add garlic and cook for two more minutes, or until garlic is fragrant.
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Add lentils and water to the pot and bring to a boil. Reduce heat to a simmer, cover the pot, and cook lentils for 10 minutes, or until they have absorbed all of the water. Allow to cool for 10–15 minutes.
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In a food processor fitted with the S blade, place walnuts. Process until they’ve turned into a fine meal. Transfer walnuts to a mixing bowl, and add chickpea flour, salt, cumin, coriander, paprika, red pepper flakes and parsley. Mix all ingredients well. Add the lentil mixture and lemon juice. Mix everything together with your hands, until the mixture has formed an even dough. Season to taste.
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Shape the mixture into 24 small balls. Place on prepared baking sheet and press gently to flatten. Brush tops lightly with remaining 1 Tbsp oil. Bake for 20–25 minutes, or until falafel are golden brown, flipping once halfway through cooking. Falafel are delicious served in whole-wheat pita or on a bed of greens.
Notes:
Storage tip: Falafel will keep in an airtight container in the refrigerator for up to four days.Nutrition Information Per Serving:
