Lentil Falafel with Avocado Sauce
Traditional falafel is made with chickpeas but this version uses lentils in their place. Purists may be skeptical, but falafel is just as delicious when made from lentils, with a crispy crust and soft interior that will please any falafel fan. These can be eaten by themselves, dipped in avocado sauce, in a pita with crunchy vegetables, or even as the patty in a veggie burger. Lentils are a great addition to any pantry - they're affordable, a great source of protein, don't require any soaking, and are highly nutritious.
¾ cup brown lentils
1 tbsp tahini
1 cup cilantro leaves, tightly packed
1 cup Italian parsley leaves, tightly packed
2 tbsp olive oil
1 clove garlic
¼ cup lemon juice
1 tsp sea salt
1 to 2 tbsp flour (gluten-free, if needed)
1 ripe avocado
¼ cup PRANA organic non-roasted cashews, soaked 30 minutes in lukewarm water
½ cup mixed parsley and cilantro leaves
1 clove garlic
½ cup water
½ cup olive oil
1 tsp salt Ground pepper, to taste
Rinse lentils and put in a saucepan, adding enough cold water to cover by about 1 to 2 inches (3 to 4 cm). Bring to a boil and lower heat, simmering about 20 to 30 minutes. It's important that lentils remain covered in water throughout cooking.
Preheat oven to 375°F (190°C).
Once lentils are cooked, place with remaining ingredients except flour in the bowl of a food processor, and pulse until mixture is granular with bits of lentils showing.
Incorporate flour, 1 teaspoon at a time, then fashion into 10 rounds.
On a baking sheet covered with parchment paper, arrange falafel and bake 20 to 25 minutes. They can also be fried in a nonstick pan with oil, 5 to 8 minutes. Serve with avocado sauce for dipping or in a pita or naan sandwich, topped with sauce, Boston lettuce, grated carrot and sprouts, if desired.
Place all the ingredients in a food processor and mix until sauce is smooth and creamy. Season to taste.
Note: These falafel will keep several days in the refrigerator and several weeks in the freezer.