Lentil Walnut Falafel
3/4 clentils, dry
3/4 cwalnut halves, toasted
1/2 tspallspice, ground
·pepper, to taste
4 Tbspoatmeal (or more as needed)
2 Tbspdried parsley (can use fresh)
How to Make Lentil Walnut Falafel
- Toast walnut halves in a 350°F oven until they start to smell good - just some minutes, make sure you watch them and don't let them burn. Let cool.
- Cook the lentils (without salt). If you use brown lentils, soak for 8 hours previous to cooking, then cook for about 30 minutes. Red lentils only take 10-15 minutes without soaking. I used brown ones, so I'm not sure red ones will work.
- Drain the lentils and let cool.
- Chop the garlic and fry in some olive oil until lightly brown.
- In a food processor, grind the walnuts, then add lentils and fried garlic, including the oil. Pulse briefly, but don't make a paste. The lentils should be just slightly shredded, not pureed.
- Put the mixture into a big bowl, add salt, spices, parsley, oatmeal and egg, knead into a soft dough. If it's too wet, add more oatmeal (or breadcrumbs if you wish) until the dough can be made into balls.
- Preheat oven to 480°F.
- Form dough into about 18 balls (something between walnut and ping pong ball).
- Grease a baking sheet and bake the balls for 15-20 minutes.