Turmeric brown lentil falafels
Submitted by Monique Muhammad
About the cook: Been cooking since the age of 5. My Maw Maw (grandma) taught me the beautiful science of food... currently own my own catering/meal prep service and working in an upscale fusion restaurant and also a culinary student.
About the dish: A spin on the traditional falafel recipe... without chickpeas!
National Origin: Mediterranean
Estimated Time: 30 to 60 Minutes
* 1 cups of brown lentils - soaked over night
* 1 cup of mint leaves
* 2 onions (one white, one purple )
* 3 garlic cloves
* 2 Tbsps Organic ground turmeric
* 1 carrot (to finely shred)
* 1 green bell
* 1 orange bell
* 1 red bell
* 1 yellow bell
* 1 tsp of organic shredded coconut
* 2 tbsp Hungarian paprika
* 2 tbsp flax seeds - ground and mixed afterwards with 6 tbsp water
* 1 tsp sea salt
* 8 cups of olive oil for frying
1. For the falafels:
2. Put all the raw soaked lentils into your food processor and blend them thoroughly. Then transfer the processed lentils into another bowl.
3. Chop onions, garlic cloves, and peppers, shred the carrot . Add the chopped vegetables and shredded carrots, shredded coconut and mint leaves into the food processor and process almost until homogeneous.
4. Then add to this mixture in the food processor – the lentils, turmeric, paprika, salt, (2 tbsp flax seeds (ground) mixed with 6 tbsp water) and salt.
5. Blend everything well together.
6. Start forming walnut-sized balls from the mixture.
7. Then fry in a pan at medium high heat, without a lot of fat – the pan should just slightly be covered with oil. I used olive oil. Put the balls carefully into the pan and slightly press them – now they’re not balls, but patties (they cook faster). After 2-3 minutes, turn the patties carefully around. Fry another 2-3 minutes and take out on a plate. Repeat around 24 more times and you’re ready.