It's amazing how time flies. I've been working on creating some great new recipes and now that we are well into 2015, it's time to start sharing them with you.
First up is my new quick and bean-less falafel! That's right, no beans here. I served these scrumptious falafel look-alikes atop a bed of red leaf lettuce and sliced fresh cucumbers for some added crunch. Add a tahini dipping sauce as your dressing and you're good to go! One of my favorite tahini dressing/dips can be found here.
1/2 cup split peas
1/2 cup lentils (I used brown for this recipe.)
2 cups water
1 handful fresh parsley
1/2 small red onion, roughly chopped
4 garlic cloves
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons flour
Lettuce of your choice
Other crunchy veggies like cucumbers, pickles, bell peppers, radish, carrot, etc.
Preheat the oven to 400 degrees.
In a stock pot, boil the split peas and lentils in two cups of water for 15 minutes, or until they are cooked through and maintain a slight bite. If they are too mushy the end result will be overly mushy. Not cooked enough and they will just fall apart.
Meanwhile, prepare and add the onion, parsley, and spices (not flour) to a food processor.
Drain the split peas and lentils. Let cool and add to the food processor. Pulse until you have a coarse mixture. Transfer contents to a bowl and add flour and stir to combine.
Using a spoon, form the mixture into 10-12 balls and place on a parchment paper-lined cookie sheet.
Bake for 20 minutes and serve on a bed of your choice of greens! Add your favorite tahini sauce/dressing to finish off the dish.