Moroccan Red Lentil Falafel
I think falafel are pretty much one of the greatest food inventions of all-time. They make a regular appearance in my diet and I don't think I could ever have too many!
Here's why I love them so much:
- They're super easy and inexpensive to make
- They're great for meal prep. You can even make a big batch ahead and freeze them!
- They're packed with nutrition (high in dietary fibre, high quality plant protein, zinc, calcium, iron, magnesium, B vitamins and so much more!)
- They're awesome in nourish bowls, salads, wraps, as a 'meatball' alternative for pasta, basically anything
- They taste amazing
As you can see, there's so much to love about falafel! My favourite traditional baked falafel recipe is the one featured in my Ebook, however I also love experimenting with different ingredients, add-ins and spices to create new and exciting falafels with a different twist. And these are one of my favourite falafel creations yet!
I used red lentil instead of chickpeas, together with carrot and Moroccan-inspired spices, such as cumin, coriander and mint, which works perfectly. The end result is a soft falafel that's golden on the outside and perfectly moist and light on the inside, and jam-packed with flavour!
I definitely recommend giving these a try to add to your next nourish bowl, and they also taste absolutely delicious grilled on the barbecue instead of in the oven. Be sure to tag me on Instagram, as I love seeing your wonderful creations!
- 2 medium carrots, peeled
- 200g dry red lentils
- 1/2 onion
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1 heaped tbsp psyllium husk
- 1/2 tsp baking powder
- black pepper and sea salt, to taste
- 1 handful fresh mint
- 1 handful fresh coriander
- Peel and chop the carrots, then steam until soft
- Meanwhile, sauté the onion in a pan. Once soft, add in the red lentils and 2 cups of water
- Cook, stirring until the lentils are soft. Then keep cooking 10-15 minutes until the lentils absorb all the water and become a thick paste-like consistency.
- Allow the lentils to cool slightly. During this time they will thicken even further
- Add the lentil mix, carrot, spices and baking powder into a food processor and blend until smooth
- Stir in the psyllium husks and the roughly chopped herbs, then allow to stand 15 minutes while the mixture thickens
- Preheat the oven to 200 degrees Celsius and line a tray with baking paper
- Form the mixture into falafel patties and place on the baking tray, at least 2cm apart
- Bake 20-30 minutes until firm and golden. Enjoy!
- These falafel are great for meal prep. Keep in a sealed container in the fridge for up to 4 days or simply freeze!
- Instead of baking them, you can also grill them on a barbecue. Just grill on medium heat for 5-10 minutes each side until golden