As you may imagine, the streets of Amman, and I guess that’s valid for every else city throughout the Middle East, are flooded with falafel stands. There is no need to prepare them at home, because in Amman you pay for 20 pieces around 0.50 JOD/~0.60 €. Traditionally they are prepared with chickpeas served in a sandwich or on side with hummus – mostly eaten for breakfast. But instead of chickpeas I wanted try red lentils. There is also no need to deep fry them; to create a more heathy meal you can bake them without losing much of the taste.
The following Lentil Falafel goes perfectly with some fresh salad like cucumber or a crispy romaine lettuce, but there are of course plenty of ways to use them differently.
INGREDIENTS for 4 servings
- 200 g red lentils
- 1 lemon
- A handful fresh parsley, chopped
- A handful fresh cilantro, chopped
- 5 garlic cloves, minced
- 2 small green chilies, chopped
- 1-3 tablespoons almond flour
- Olive oil
- Salt & pepper
- 1 head romaine lettuce
- 1 big cucumber
- Some cherry tomatoes
- Passion fruit vinegar
- A handful fresh chive, chopped
- 300 g of yoghurt and Labaneh (or sour cream) for the sauce
- Cook the red lentil until they are very soft 10-15 minutes. Drain (make sure there is not too much water left) and let them cool down.
- Put parsley, cilantro, four garlic cloves, green chilies, a sprinkle lemon juice and the cooked lentils in a bowl. Blend the mixture until almost smooth. Make sure do not over-blend.
- Taste the mixture and season with salt and pepper to taste.
- Start by adding 1 tbsp. almond flour at a time. If the mixture is still too liquid add one more – don’t add more than 3 tbsp. flour – the dough might be get to dry.
- Refrigerate mixture for 15-20 minutes.
- Meanwhile start preparing the salad by washing and cutting the romaine lettuce, cucumbers and tomatoes then season with passion fruit vinegar and olive oil to taste.
- For the sauce combine the yoghurt and Labaneh with one clove of minced garlic some chopped chive and salt and pepper to taste.
- Start preparing the falafel by using a tablespoon measure. Roll the mixture with your hand into a ball. Repeat with the rest of the mixture.
- Place the falafel ball on non-sticky backing paper and let them bake for 15-20 minutes/175°C circulation air or untill they are golden brown.
Serving tip: Place the marinated salad together with the Falafel on a plate. Serve it with the sauce and some fresh lemon or some Labaneh balls on side.
Cheers with sunbeams.