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Falafel
"Mediterranean + Indian flavored fritters made with a wide range of spices, herbs, and lentils. An Indian twist to a Mediterranean favorite! Growing up, we ate falafels very often. My mom always fried the falafels, but recently I started baking them. Honest opinion, if that’s what it takes to sacrifice a few calories then yes, I recommend it. Otherwise, nothing beats a fried “vara” (dumpling). Anyways, the other day she made falafels using multiple different lentils, and the end result, AHMAZING! The falafels turned out to be super crispy on the outside and moist on the inside. "
Notes-The mixture can be refrigerated for a few days, but be sure to bring it to room temperature before cooking.
-Feel free to freeze the mixture for up to 3 months.
-If baking instead of frying: lay falafel on a baking rack and bake at 375 for about 15-20 minutes. Be sure to coat each falafel with oil to prevent dryness.
Serves4
Preparation Time30 min
Cooking Time10 min
Cooking MethodSkillet
Ingredients
- 1 cup dried split green peas
- 1/2 cup mix of dried kidney beans, mung beans, garbanzo beans, peas, and urud (all optional)
- 1 tbsp fresh ginger, grated
- 1/2 cup fresh cilantro, chopped
- 1 tbsp cumin seeds, whole
- 1/2 onion, finely diced
- 1/2 bunch cilantro
- 1/2 bunch parsley
- fresh green chili peppers (jalapeno, thai chili, serrano, etc)
- salt (add a bit extra than normal for this recipe)
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