Falafel of the Century

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RECIPE:

1 CUP cooked lentils

1 CUP steamed squash

2 CUPs chickpeas, soaked overnight (and /or sprouted for a day or 2), uncooked

1 CUP parsley and / or other herbs like basil, cilantro

4 or more garlic clove chopped

1 tsp cumin

salt and pepper to taste

Blend in a food processor / blender until it is combined and holds together but not so much that it becomes a hummus paste.

Fry in hot grapeseed oil (or other hot temperature oil) for approximately 5 minutes, until nicely browned. (Or bake in oven if you don’t feel like being decadent)

YEILD

Makes approximately 33 + falafel depending on size, can be frozen. lay uncooked balls flat on a tray with parchment, place in freezer until frozen then transfer to bag for quick meal at later date.

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I like to squish them flat to maximize the surface area, this ensure even cooking and also gets them nice and crispy

 

 

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