My first falafel was at an Egyptian café in Brighton’s Kemptown in 1989! Was still to this day the freshest and most memorable taste.
This is a recipe I found years later from a superfoods recipe book given to me by my friend Ush in NZ. I make them regularly because you can have them as a plain snack or mix them with salads, pasta or wraps of any type.
Before placing the tray in the oven. Love the fact that you bake them and not fry them.
Mixed with quinoa pasta, wilted baby spinach and avocado. Coconut yoghurt tzatziki on the side.
A quick snack when starving.
Quinoa rice, wilted baby spinach, avocado and pomegranate seeds. Beetroot falafel optional.
1 tin of organic lentils
1 raw beetroot
juice of 1 lemon
2-3 cloves of garlic
1 tsp oriander seeds
1 tsp cumin seeds
2-3 tbsp wholemeal bread-crumbs (I use gluten-free)
salt & pepper to taste
Rinse the lentils and place in a bowl. Grate the raw beetroot and add the garlic using a garlic crusher. In a dry frying pan heat for 1-2 minutes the cumin and coriander seeds shaking the pan all the time until the spices release their aroma (do not burn)! Ground the spices using a spices & nuts grinder or pestle and mortar. In a blender mix the lentils, beetroot and spices. Place the mix in a bowl and add the breadcrumbs. Mix well with hands and form small walnut-size balls. Place them in the fridge for approximately 1 hour.
Bake them in a pre-heated oven for 10-15 minutes at 180C.
Nutritious, filling and versatile.
If making wraps you could use tahini yoghurt. Add a couple of tbsp of tahini paste, the juice of 1 lemon, 1-2 cloves of crushed garlic to preferred choice of yoghurt. Mix well adding salt and pepper and thin with water to obtain a smooth sauce.