Lentil Falafel
Crispy lentil patties with cilantro, parsley and cumin, fried until golden.
Ingredients
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- 1 poundlentils
- 2 1/2 teaspoonssalt
- 4 clovesgarlic cloves
- 1 cupcilantro
- 1 cupparsley
- 2 teaspoonscumin
- 4 tablespoonsoat flour
- 2eggswhites only
Instructions
- Cook the lentils without soaking, in just enough water to cover them, for 15 minutes.
- Drain the lentils and let them cool.
- In the processor, in 2 batches, process half of the lentils with the salt, garlic, cilantro, parsley and cumin into an uneven, lumpy paste.
- Add the oats and egg and knead well.
- Shape the patties and freeze them for at least half an hour.
- Fry in plenty of good oil on both sides.
Notes and variations
- Makes 23 patties; each person eats between 2 and 3.
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