Quick Lentil Falafel with Basmati Rice
When preparing falafel you may replace the chickpeas with lentils and get some whole new vegetable meatballs, yet keeping the oriental note.
Servings: 4 people
Ingredients
- 2/3 cup Dried Red Lentils
- 1 cup Greek Olives pitted
- 1 Egg
- 2 Green Onions
- 4 tbsp Nutritional Yeast
- 2/3 cup Breadcrumbs
- 1 cup Sesame Seeds
- 1 tsp Ground Cumin Seeds
- Bunch of Fresh Parsley
- Salt and Pepper to taste
- Vegetable Oil for Frying
- 10 oz White Basmati Rice
Instructions
- Place the red lentils in a large bowl and cover with water.
- Soak overnight or for minimum 8 hours.
- Rinse and strain.
- Transfer the lentils to a pot, fill with water and bring to a boil.
- Cook for 15 minutes, remove from the pot and strain well, for 2-3 minutes.
- Place the cooked lentils in a bowl and add the pitted olives.
- Chop the parsley and add to the falafel mixture.
- Also add the chopped onion, nutritional yeast, breadcrumbs, ground cumin seeds and season with salt and pepper.
- Stir well and add the beaten egg.
- Shape the falafel balls.
- Place the sesame seeds on a plate and roll the balls to coat with the seeds.
- Heat the vegetable oil and cook the falafel for 5-6 minutes, turning it frequently on all sides so it doesn't get burned.
- Meanwhile cook the rice according to the package instructions.
- Serve the lentil falafel together with basmati rice and enjoy.