Lentil-Walnut Falafels

Serves : 4

Comments: Okay, these aren't really falafels since there are no chickpeas, but you get the idea.

 

Ingredients:

  • 3/4 cup dried lentils
  • 3/4 cup walnuts
  • 1/3 cup italian-seasoned bread crumbs
  • 3 cloves garlic, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon crushed red pepper flakes (or more to taste)
  • salt and pepper
  • 6 tablespoons olive oil
  • 1 large egg
  • 4 pitas
  • chopped tomatoes and onions
  • tzatziki

Instructions:

Place lentils in a small saucepan and pour in enough water to cover them by one inch. Bring to a boil; reduce to a simmer. Cover, and cook until lentils are tender but still holding their shape, about 15 to 20 minutes. Drain well and let cool.

While the lentils are cooking, heat oven to 350 degrees. Spread walnuts on a baking sheet, and toast at 350 degrees until fragrant and darkened, 8 to 10 minutes. Remove from oven and cool.

In a food processor, combine the cooled walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, and a few shakes of salt and pepper. Process until mixture is finely ground. Add the cooled lentils and 3 tablespoons of olive oil. Pulse until the mixture is coarsely chopped, with some of the lentils still whole.

In a medium to large bowl, whisk the egg. Add the lentil mixture and mix well. Divide the mixture into 8 equal-sized portions. Roll into balls and then flatten with the palm of your hand to make patties about 1/2-inch thick.

Heat the remaining olive oil in a large non-stick skillet over medium heat. Add the lentil-walnut patties. Cook over medium heat until crisp and browned, about 8 to 10 minutes per side, turning only once. Transfer to a paper-towel-lined plate to drain. Serve immediately stuffed into the pitas with the chopped onions, tomatoes, and tzatziki sauce.