31/03/2024
Crisp and warm right out of the oven or from the frying pan, that's our favourite way to enjoy these garlicky green lentils and zucchini falafels!
Pair these with a side of hummus, tahini, or spicy tomato chutney, and experience an explosion of flavours in your mouth!
Psst... this is the perfect recipe to impress your loved ones and earn some brownie points!
Ingredients:
500 g green lentils, washed and soaked overnight (at least 8 hours)
1 large zucchini, unpeeled and grated
5 cloves garlic, crudely chopped
1/2 small bunch of parsley
1/2 small bunch of dill
2 tbsp olive oil
salt, freshly ground black pepper
vegetable oil for cooking or baking
Instructions:
- Strain the lentils from their water and put them in a food processor. Add grated zucchini, garlic, herbs, and olive oil, and grind until reaching a soft, smooth, and stable mixture (if it crumbles, you haven't ground it long enough). If necessary, add a little bit of oil.
- Remove mixture to a mixing bowl, add salt and pepper, mix and taste (it will be slightly bitter – that's ok), and season. Don't be bashful with those spices, they lose a bit of their edge when you fry.
- In a wide pan, heat up a shallow layer of olive oil. Use your hands to make flat patties, and fry for 2-3 minutes until the bottom side is golden. Flip over and fry for another 2 minutes. Remove to absorbent paper.
- If you prefer baking: preheat oven to 200°C. Line the pan with a baking sheet and brush with olive oil. Place the patties at a slight distance from each other and brush or gently spray them with olive oil. Bake for 5 minutes. Flip over carefully and bake for another 2-3 minutes. Be careful not to leave them high and dry – it's a good idea to check up on them as they bake because some ovens are different than others.
- Serve immediately with a crushed tomato salsa or tahini.
