- 1 cup red lentils (dry split)
- 2 cups water
- 2 garlic cloves (chopped)
- 1 carrot (roughly chopped)
- 1/2 white onion (sweet, roughly chopped)
- 1/4 cup fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 2 tablespoons nut flour (tiger, or whole spelt/whole wheat/all-purpose/coconut/chickpea flour)
- 1 tablespoon flax seed meal
- 1 tablespoon lemon juice
- freshly ground pepper (to taste)
|Calories110Calories from Fat9|
|% DAILY VALUE|
|Calories from Fat9|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Serra 24 Dec 2017
Unfortunately the mixture was too liquidy and although I added extra ground flax and besan flour it was still too soft. not sure why because I have made it once before and it worked that time.
Grudén 6 Sep 2017
Skip the water and they'll be just fine.
Connie Nyers 1 Jul 2016
Terrible recipe - followed it verbatim but the falafel didn't stay together and the flavor was subpar. Would not recommend and would not make it again.
Katie Welles 21 Jun 2016
These came out okay. I added more carrot and onion than I was supposed to and I also added some celery, and I think I cheated and added a bit of olive oil. They're kind of mealy. They didn't hold together too well but that may have been my fault. However, they were very filling. I will definitely experiment more with lentils, and maybe give this recipe another go.
Great Chef Y. 1 May 2016
liked the recipe a lot, added more lemon juice for extra zest, added more chickpea flour , batter was a little runny but added a little more of the flax seed for binding. tasted great!