Today we wanted to share a little meal prep we love to do. Did you know that falafels are super easy to make yourself? You might, but then you might also know that even though it’s quite easy, it does take some time. And when I am in a hurry, I don’t really feel like falafel patties are a thing I am going to make. So what we do is make a big batch in advance and freeze them. This way there are always falafels on hand when hunger strikes!
These falafel patties are a little bit further from actual falafel. I used green lentils instead of chickpeas! I think lentils are full of flavour and deserve some love (although I also love traditional chickpea falafels).
Because we didn’t just want to give you the recipe for a bunch of falafels and no inspiration how to eat them we also made a easy falafel bowl. So at the end of the falafel recipe you will find some inspiration for a roasted veggies falafel bowl. The falafel patties can be stored in the fridge for a few days and in the freezer for longer. To heat them up just pop them in the oven again, or bake in a pan.
Lentil Falafel
18 patties
2 cups cooked lentils (270 gram)
1 handful fresh cilantro leaves and stems
1 handful fresh parsley leaves and stems
1 tsp sriracha
1-2 cloves garlic
a squeeze of lemon juice
¼ cup water
Salt and pepper to taste
6-7 tablespoons all purpose flour (sub a gluten free flour if needed)
Preheat the oven to 180C (360 F). In a food processor, pulse all ingredients except the flour. The mixture should stick together when pressed. Stir in the flour one tablespoon at a time until the mixture resembles dough. Form into 18 patties and bake for 20 minutes. Remove from oven, let cool down and store in fridge or freezer until ready to eat (or enjoy right away!)
For the bowl
roasted veggies - cauliflower, carrot, broccoli mixed with some cumin, baked in the oven for 20 minutes on 180C (360F)
spinach
sauerkraut
dressing - 1 tbsp tahini mixed with 1 tbsp lemon juice and 1 clove garlic, minced
falafel patties
Assemble into a bowl and enjoy!
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