Sunday, April 22, 2012

lentil cakes

deliciously vegetarian
I always thought falafels were intimidating to make but they actually are really easy as long as you have a food processor!  I didn't have chick peas at home but I used red lentils instead and they turned out well.  These hold up really well so they could be made into small bite size appetizers with tzatziki, alongside a salad, in a wrap or sandwich.  They are an awesome snack the next day.

what you need:
  • 1 1/2 cup red lentils (rinsed and soaked 4 hrs in water)
  • 1 small carrot
  • 1/4 red onion
  • 1 egg
  • 1 slice whole wheat bread 
  • 3 tbsp milk or soy milk
  • about 1/2 cup bread crumbs
  • 1 handful cilantro
  • 2 cloves garlic
  • 1 1/2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp red chili flakes
  • pinch each salt and pepper
  • canola oil 
what to do:
  1. Get your food processor ready.
  2. Drain lentils.  Soak bread in milk.  Roughly chop carrot, onion, cilantro, and garlic.  Add chopped ingredients to food processor and pulse until very finely chopped, almost a puree but still with a little texture.  Add egg, bread, and spices, then pulse to mix well.
  3. Transfer into a bowl and assess how wet the mixture is.  If it appears too wet, add bread crumbs a little at a time and stir well, until the consistency of the lentil mixture keeps together (you don't want it runny).
  4. Heat a non-stick pan on medium with a thin amount of canola oil to coat the pan (about 2 tbsp).  Drop heaping spoonfuls of the mixture and press gently for an even cake, fry until golden brown then flip, about 2-3 minutes each side.  You can keep them warm in a 200 F oven while you cook the rest.
  5. Serve with tzatziki or any other sauce you like.  Enjoy!
lentil cakes with greens and tzatziki
lentil cakes in a whole wheat wrap with spring mix, tomatoes,
cilantro, thinly sliced red onion, and homemade tzatziki
ryan approves:)

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