Falafel is one of the most popular foods in Egypt. It's made out of peeled beans and always served fried. It's also made in the Levant area (mainly Syria and Lebanon) using chickpeas.
In my recipe, I used red lentils and replaced the traditional cooking method (frying) with baking. Using lentils instead of beans to create an innovative recipe has been quite satisfying.
Ingredients
- red lentils: 1 cup
- oil: 2 tsp
- onion, quartered: 1 piece
- garlic: 3 clove (peeled)
- bunch fresh parsley: 0.5 piece
- bunch fresh cilantro: 0.5 piece
- green onions: 0.25 cup (chopped)
- oil: 0.33333 cup
- egg: 1 piece
- baking powder: 0.5 tsp
- ground black pepper: 0.25 tsp
- chili powder: 0.25 tsp
- ground cumin: 0.25 tsp
- ground coriander: 0.25 tsp
- salt: (to taste)
- yogurt: 1 cup
- lemon juice: 4 tsp
- tahini: 1 Tbsp
- salt: (to taste)
- cheddar cheese: 0.75 cup (shredded)
- tomato: 1 piece (cubed)
- olives: 0.25 cup (sliced)
- fresh parsley: 1 Tbsp (minced)
- green onion: 2 tsp (minced)
Metric Conversion
Stages of cooking
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Place red lentils in a bowl and cover with water. Let soak until softened, about 2 hours. Drain.
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and grease with 2 teaspoons oil.
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Place lentils in a food processor with onion, garlic, 1/2 bunch parsley, cilantro, and 1/4 cup green onions; pulse until finely ground.
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Transfer lentil mixture to a large bowl. Add 1/3 cup oil, egg, baking powder, black pepper, chile powder, cumin, coriander, and salt; mix until well-blended. Spread dough to 1/4-inch thickness onto prepared baking sheet.
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Bake in the preheated oven until golden and firm, about 15 minutes. Remove from oven.
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Combine yogurt, lemon juice, tahini, and salt in a small bowl; mix well until sauce is smooth.
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Layer sauce, Cheddar cheese, tomato, olives, 1 tablespoon parsley, and 2 teaspoons green onion on top of baked dough.
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Return to the oven and bake until cheese is melted, about 5 minutes.
