Lentil Falafels

Yield: 8 servings Prep Time: 30 minutes Bake Time: 15 minutes

Ingredients: 2 cups lentils, cooked

1 cup onion, finely chopped

6 cloves garlic, minced

2 Tablespoons water

1 cup tomato, finely chopped

1 Tablespoon fresh parsley, minced

½ Tablespoon coriander

½ Tablespoon cumin

1½ Tablespoons fresh lime juice

½ teaspoon salt

1 cup cracker crumbs

Directions:

Cook 1 cup of lentils in 2 cups of water until soft.

Drain lentils, mash, and set aside.

Prepare vegetables.

Place onion and garlic in a large skillet with water and cook over medium heat until onion is clear.

Remove from heat and put it in a large mixing bowl. Add tomato and parsley.

Add remaining ingredients and lentils.

Mix well.

Using a small releasing scoop, scoop out 24 mounds onto air-fryer tray.

Flatten mounds into falafel shape.

Set air-fryer for 10 minutes at 350°F.

Carefully turn falafels over and air-fry for an additional 5 minutes.

Quick Tips: Falafels freeze well. Cook lentils in an electric pressure cooker for 10 minutes or on the stove for 20 minutes.

Nutritional Facts per 3-falafals: Calories 141 Fat 1 g Sodium 125 mg Carbohydrates 25 g Fiber 8 g Protein 8 g Calcium 62 mg Iron 4 mg Potassium 326 mg Phosphorus 90 mg

Grocery List: _____ 1 lb. lentils _____ onion _____ garlic _____ tomato _____ fresh parsley _____ coriander, ground _____ cumin, ground _____ 2 fresh limes _____ Celtic salt _____ cracker crumbs

This recipe is from "The 'Meat and Potatoes' of Plant-Based Cuisine cookbook." This cookbook is in the process of being published but you can get a PDF copy for $25 Here.

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