Falafels on a bed of mashed butternut squash and avocado.
Not your usual falafels with chickpeas inside. This time I have mashed soaked and boiled green lentils then baked them in the oven.
Inside the falafel mix: green lentils, oat flour, garlic, onions, dried marjoram, basil, oregano, thyme, parsley, paprika, salt, pepper, lemon juice and olive oil.
This is what it turned out to be when the falafel ingredients were combined evenly.
Any visible lumps would be alright as chunky falafels give a balanced texture of smooth and crunchy!!
This is step 7, where we take about 2 tablespoons of the falafel mix and roll them into balls.
You should make about 8 balls to bake.
Be sure not to rub too much oil on top as we want to achieve a crispy outer layer and not mushy falafels!
But anyway let's commence with this recipe!
This recipe makes 1 serving.
Total time: 8 hours (overnight) + 1 hour
Ingredients for green lentil falafels:
1/2 cup green lentils
1/2 cup rolled oats
1 clove garlic
1/4 cup diced onions
2 tsp dried Herb mix (dried marjoram, basil, oregano and thyme)
1 tsp dried parsley
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/2 lemon
1 tbsp olive oil
Ingredients for the base
6 slices butternut squash
1/2 avocado
1 pitta bread
1/2 lemon
Method:
Soak one part of green lentils to 3 parts of room temperature water in an airtight container and store in the fridge overnight. On the next day, rinse the green lentils then boil them to 3 parts of water under medium heat for 25-30 minutes.
Once the lentils are boiled, mash them into a paste. Any lumps that are visible will still work for this recipe.
Blend the oats in a blender to form the texture of flour. If you already have oats in the form of flour, skip this step.
Preheat the oven at 200C.
Mince a clove of garlic and finely dice an onion.
In a bowl, combine the mashed green lentils, oat flour, minced garlic, diced onions, mixed dried herb mix, dried parsley, paprika, salt, pepper, the juice from half of a lemon and olive oil evenly. This should result a sort of dough.
Scoop 2 tablespoons of the dough and shape it into a ball. Repeat the same until there is no more dough left.
Slice a butternut squash and mix them with 1/2 tablespoon of olive oil.
Place the shaped balls and sliced butternut squash on to a baking tray and bake them in the oven for 30 minutes. Flip half way for a more evenly crispy texture for the falafels and roasted texture for the butternut squash.
Mash half of an avocado and the roasted butternut squash slices.
Top a pitta bread with the mashed butternut squash, avocado then the baked falafels. Squeeze the juice from 1/2 of a lemon all over.
Hope you enjoyed making this Vegan recipe for green lentil falafels if you did.
Feel free to leave a comment or a heart below!
Commentaires