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Red lentil falafel (Recipe and Review)
I made some red lentil falafel today based on some recipes I had found online. I fried a little ball of it and baked the rest. Both were tasty enough, although the baked one was a little on the dry side. On the other hand, with sauteed mushrooms and zucchini (actually кабачок, but it is a lot like zucchini), it was good. It was like a dry cornbread. Next time, I'll make it with some mushrooms in it to see if that helps it be a tad less dry. However, I could certainly eat it as it is, especially if I'm in a mood where I just need something portable to eat. Verdict: this will work on a plane.
Red lentil falafel (version 1)
(1 serving)
83g red lentils
2g ginger
1g garlic
1g parsley
2g salt
turmeric
cinnamon
pepper
cardamon
coriander
Soak the lentils overnight in water.
Drain lentils. Chop ginger, garlic, and parsley. Put ingredients in a meat grinder. Might need to run them through a couple of times. (This part was difficult at first for me. Eventually, I got it to work.)
Put in a greased oven-safe container and bake at 200C for 30 minutes. Serve with sauteed vegetables.
(Next time: add mushroom.)
Red lentil falafel (version 1)
(1 serving)
83g red lentils
2g ginger
1g garlic
1g parsley
2g salt
turmeric
cinnamon
pepper
cardamon
coriander
Soak the lentils overnight in water.
Drain lentils. Chop ginger, garlic, and parsley. Put ingredients in a meat grinder. Might need to run them through a couple of times. (This part was difficult at first for me. Eventually, I got it to work.)
Put in a greased oven-safe container and bake at 200C for 30 minutes. Serve with sauteed vegetables.
(Next time: add mushroom.)