The flavors and texture are wonderful. Make larger patties for a hearty main-dish or smaller patties to tuck into naan bread for a delicious take on falafel.
Makes about 4 servings.
- 3/4 cup red lentils, dry
- 1 ¼ cup vegetable broth (or water)
- 1 small red or green pepper, diced
- 1 medium onion, diced
- 2 large cloves of garlic, minced or pressed
- 4 Tbsp (30 g) chickpea flour, more as needed
- 2 Tbsp ground flax seeds
- 3 Tbsp fresh parsley, chopped
- 1 tsp paprika
- 3/4 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp salt
- Black pepper and red pepper flakes as desired
- Oil for frying
- Cook the lentils: Rinse the red lentils and drain well. Add the lentils and broth to a pan and bring to a boil. Simmer, covered for about 15 minutes, or until lentils are soft and breaking down slightly. All of the broth should be cooked off.
- Cook the vegetables: While the lentils are cooking, heat a small amount of oil in a skillet over medium-high heat and add the onion and pepper. Cook for about 3 minutes, reduce heat to low and add garlic, cooking for an additional 1-2 minutes.
- Make the patties:
- Once the lentils are cooked, add them to a food processor together with the cooked vegetables, spices, parsley, ground flax, and flour. Pulse a few times until combined. The mixture should have texture. Do not overmix. Let stand for 10 minutes to firm up.
- You should be able to shape these into patties. If necessary, add more flour.
- Form 10 larger or about 18 smaller (falafel-sized) patties.
- Heat a small amount of oil in a pan over medium-high heat and cook patties in batches, browning for about 3 minutes on each side.
- Serve with the dip of your choice. If using for falafel, see our tzatziki sauce recipe.
Adapted from ElaVegan.