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.