Baby Mum-Mum Lentil Falafels

This recipe is a fresh take on a classic favourite – falafels.  If you’ve ever felt daunted by the task of making falafels yourself, this recipe could not be any easier, so don’t let the list of ingredients deter you.  The lentils need to be soaked overnight, but this helps cut down on prep time. These are great on a salad, in a gluten free pita, as finger food, or in school lunches.

• 1 cup red (split) lentils
• 2 cups loosely-packed cups fresh Italian parsley leaves
• 3 cups loosely-packed cups fresh cilantro leaves
• 2 garlic cloves (or more depending family preference)
• 1 red onion, quartered
• 1 and 1/2 tablespoons tahini paste *If you have a sesame seed allergy, try unsweetened sunflower butter.
• 1 and 1/2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking soda
• 1 to 3 tablespoons flour made with Baby Mum-Mum’s *We used 2 serving size packs of Mum-Mum’s (4 in total) of Original flavor.  Just roll a rolling pin over the pack to make a flour. Veggie flavor was also good! You can also use any all-purpose, gluten free, or chickpea flour.

Soak the lentils in fresh water overnight. Rinse and strain the lentils, be sure to sift through and remove any stones or debris.

In a food processor, pulse the lentils until they are coarsely ground (3 to 5 times). Add the parsley, cilantro, garlic, and onion, to the bowl and pulse another few times. Drizzle in the tahini paste, olive oil, spices, salt and pepper, and blend until almost smooth. Do not over blend, as mixture should remain slightly crumbly. Taste the mixture, and adjust the seasoning to taste. Add the baking soda, and add flour starting with 1 tablespoon at a time. The mixture should be fairly moist, and if you add too much flour, the falafels will become too dry and hard but it shouldn’t be runny. Refrigerate mixture for 30 minutes. Preheat your oven to 375° F.

Scoop out about 3 tablespoons of the refrigerated falafel mixture and, using your hands, roll into a ball and place on a parchment-lined baking sheet. Repeat with the rest of the mixture. Drizzle the falafels with olive oil and bake until golden brown, about 18 to 20 minutes.

Optional topping:

• ¼ cup tahini
• juice of 1 lemon
• minced garlic, salt, and pepper to taste.

Combine ingredients to use as salad dressing or a dip for the falafel.