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