Falafel is ubiquitous in vegan cuisine. It falls under the category of "accidentally vegan" items that can be found at kebab shops and diners around the globe. I never thought I would say this, but I actually got a little sick of falafel when I was travelling last year because I relied on it so often. Although a brief tolerance break helped me rediscover my love for the dish, I still find it beneficial--perhaps even crucial--to spice things up every now and again. This may mean consuming falafel (or whatever item you've grown tired of) in a different way than you're used to. It may mean pairing it with a unique garnish or unlikely condiment. Or it may mean preparing the dish with a slight variation, like I have here in this Vegan Lentil Falafel Salad.
This recipe uses lentils as the base rather than the traditional chickpea. It's also baked instead of fried and filled with a healthy dose of green veggies. The end result is a falafel that's familiar yet distinct enough to provide a nice bit of variety.
This recipe uses lentils as the base rather than the traditional chickpea. It's also baked instead of fried and filled with a healthy dose of green veggies. The end result is a falafel that's familiar yet distinct enough to provide a nice bit of variety.
YIELDS
8-10 falafel
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups lentils, cooked in vegetable broth
- 1 cup spinach, fresh or frozen & thawed
- 1/2 cup flat-leaf parsley
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon sea salt
- 1/8 teaspoon celery seed (optional)
- 1 tablespoon flax meal
- 1 head romaine
- 1 tomato
- 1 cucumber
- 4 black olives, sliced
- 1 tablespoon mustard
- 1 teaspoon horseradish
- 1 tablespoon tahini
- 3 tablespoon lemon juice
Directions
1. Preheat oven to 350ºF.
2. Blend lentils in high-speed blender or food processor until smooth.
3. Add spinach and parsley, then pulse until greens are incorporated into mixture (scraping down the sides as needed).
4. Slowly add spices and flax meal to blender or food processor while continuing to pulse.
5. Continue until mixture is smooth (you can add a bit more vegetable broth or water if you have trouble getting things moving).
6. Using a 1/3-cup measuring cup, scoop mixture onto greased baking sheet.
7. Place in the oven and bake for 35 minutes.
8. While falafels are baking, assemble salad (chop romaine, tomato, and cucumber; toss, and top with olives).
9. When falafels are fully baked, let cool for a few minutes, then place on salad.
10. Whisk together mustard, horseradish, tahini, and lemon juice. Drizzle over salad. Serve and enjoy!
2. Blend lentils in high-speed blender or food processor until smooth.
3. Add spinach and parsley, then pulse until greens are incorporated into mixture (scraping down the sides as needed).
4. Slowly add spices and flax meal to blender or food processor while continuing to pulse.
5. Continue until mixture is smooth (you can add a bit more vegetable broth or water if you have trouble getting things moving).
6. Using a 1/3-cup measuring cup, scoop mixture onto greased baking sheet.
7. Place in the oven and bake for 35 minutes.
8. While falafels are baking, assemble salad (chop romaine, tomato, and cucumber; toss, and top with olives).
9. When falafels are fully baked, let cool for a few minutes, then place on salad.
10. Whisk together mustard, horseradish, tahini, and lemon juice. Drizzle over salad. Serve and enjoy!
Also by Quincy: Gluten-Free Vegan Bundt Cake
Related: Amazing Oil-Free Baked Falafels
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Photos: Qunicy Malesovas
