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RECIPES: VEGAN MAINS

RED LENTIL & SWISS CHARD FALAFELS

October 23, 2017 by Renee Tavoularis

RED LENTIL & SWISS CHARD FALAFELS

By making a simple switch to red lentils from chickpeas, these updated falafels pack even more plant-based protein than the more traditional version.

SERVES 6
MAKES 20 FALAFELS
25 MINUTES
VEGAN
GLUTEN-FREE

Ingredients

For the FALAFELS

½ cup parsley, stems removed
1 cup swiss chard, stems removed
1 ½ cups red lentils, cooked
½ red onion, chopped
1 clove garlic
½ lemon, juiced
2 tablespoons plus 1 teaspoon olive oil
3 tablespoons chickpea flour
1 teaspoon baking soda
1 teaspoon cumin
¼ teaspoon sea salt
¼ teaspoon ground black pepper

For the TAHINI SAUCE

¼ cup tahini
2 tablespoons warm water
½ lemon, juiced
Pinch sea salt
Pinch ground black pepper

Instructions

  • Preheat the oven to 375F and lightly oil a baking tray with the 1 teaspoon olive oil.
  • Place the parsley and swiss chard leaves in a food processor and pulse several times until both are finely chopped.
  • Add the remaining ingredients for the falafels and blend for 15-20 seconds until well combined. The mixture should still be a little rough and not entirely smooth.
  • Using a tablespoon, portion out 20 falafels and roll into balls. Place each on the tray and bake in the oven for 20 minutes, flipping once halfway through.
  • While the falafels bake, make the tahini sauce by adding all ingredients to a small bowl and whisking until smooth.
  • Once the falafels are golden brown, remove from the oven. Serve in a gluten-free pita or on top of salads along with the tahini sauce.
NOTE: To cook lentils, add 1 cup dry lentils that have been picked over for any dirt and debris and rinsed in a medium saucepan with 1.5 cups water. Bring to a quick boil and then reduce to a simmer for 15-20 minutes or until water is gone and lentils are soft. This will yield about 2 cups of lentils.
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