Technically, calling these lentil fritters felafel is a misnomer. It is equivalent to calling a roast carrot dip carrot hummus. Hummus is the famous chickpea-tahini dip we all know and love. Felafel is the chickpea/broadbean fritter we all know and love. It is not a description; it is it.
Nomenclature aside, as Juliet so eloquently once said, a rose by any other name would smell just as sweet. So these lentil felafel/fritters are equal parts healthy and delicious, and much faster to whip up than a traditional felafel as lentils do not need the soaking time chickpeas do.
2 cups orange lentils, soaked 2 hours
1 cup parsley, chopped
1 cup coriander, chopped
6 cloves garlic
1 tsp baking powder
1 flat tsp cumin powder
2 tsp salt
1 tsp pepper
1 tsp chili powder
1 cup toasted sesame
2 cups oil, for frying
Drain the soaked lentils and let sit in the strainer for 10 minutes.
In a food processor, blend all the ingredients except for the sesame and oil for frying.
Once you have a smooth paste, form into ping-pong sized balls and roll in the sesame to coat.
Heat the oil to deep-fry the lentil balls.
Fry the lentil felafel until golden and cooked through.
Serve in a wrap with cucumber pickles, jalapenos, tahini sauce, avocado, and lettuce.
صحة و عافية