Lentil Falafel with Avocado Sauce
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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.