One may be aware of my love for lentils and beans- all legumes in fact! They are so versatile, packed full of nutrients including fibre, protein and folate and are so affordable especially when purchased in bulk. Lentils in particular are higher in protein compared to beans and are an excellent source of B vitamins and iron.
Red lentils are often known to be used in Indian recipes such as dahl however in this recipe, they bind into a soft falafel, nutty falafel with a crispy crust despite being oil-free. I often make a large batch of these falafels to freeze and defrost for easy lunches served with cooked or raw vegetables.
The humble carrot is an excellent source of vitamin A (which is converted from betacarotene) and is essential for antioxidant activity, healthy vision, immune function as well as proper cellular generation. The presence of magnesium, iron, potassium, magnesium and manganese is involved in energy production, muscular and nervous functions, skeletal and dental health as well as cardiovascular health. The spices in the curry powder contain turmeric- we all know the benefits of turmeric by now thanks to the latest superfood trends.
Makes nine falafels
1 cup red split lentils, soaked 4+ hours
3 small organic carrots, quartered
1/4 red onion
1 stalk celery
Pinch of salt
Thumb size piece of fresh ginger
1 garlic clove
1 TSPN curry powder
Sesame seeds and dried coconut to coat
1. In a blender- add the carrots, celery, garlic, ginger, curry powder and onion and blitz until well combined.
2. Roll the mix into 1/3 cup balls.
3. Coat the falafels with the coconut flakes and sesame seeds.
4. Bake at 190C for 45 minutes, turning halfway.
❀ You could substitute the red lentils with mung beans or chana dahl.
❀ The carrots could be substituted with sweet potato or pumpkin.
❀ These falafels freeze exceptionally well and defrost easily for lunches/dinners.
“There is just one life for each of us: our own.”- Euripides.