These are damn tasty little creations!

Not-quite-falafels *vegetarian

Makes enough for 2

  • 1 cup sprouted lentils (or a can of red kidney beans)
  • 1 egg
  • 1/2 cup grated carrot (or grated butternut)
  • tsp olive oil
  • tsp soy sauce
  • chili
  • organic stock powder
  • 1/2 cup chickpea flour
  • 1 cup breadcrumbs + extra for dusting
  • 2 tbsp sunflower seeds

Prep: Cover the lentils in water and soak overnight. Rinse the next morning and allow to stand in a colander. Shake and rinse every 6 hours or so for a day or two until they just start to sprout.

  1. Put 1/2 a cup of lentils and the next 6 ingredients into a bowl and blend well with a hand-held blender until it makes a smooth paste.
  2. Mix in the flour, breadcrumbs, seeds and a few extra whole lentils.
  3. Heat olive oil in a pan on medium heat. Roll the mixture into little balls (2cm in diameter), dip them in some breadcrumbs and pop them in the pan. I discovered it works best to press them with a fork so they are a little flatter and will cook more evenly. Cover with a lid. Turn every few minutes so they cook through. Have patience so they cook all the way through and aren’t mushy in the middle.
  4. Remove the balls from the pan once cooked well. They should be crispy on the outside and cooked all the way through.

You can put these in any kind of sauce.

Butternut and Tomato:

  • 1 tomato, finely chopped
  • 1,5 cups grated butternut
  • curry powder *optional*
  1. Put the chopped tomato, grated butternut and 3/4 cup of water in the pan. Cook til soft, then mash roughly til a bit smoother. Add curry and chili if you fancy **
  2. Add the balls back in and the last few lentils. Serve nice and hot.

Gemsquash and Carrot:

  • 1 cup grated carrot
  • 3 gemsquash, halved with seeds removed
  • Feta and toasted sunflower seeds for on top *optional*
  1. Boil the gems and remove from skins.
  2. Stir the gems and carrot together. Add in falafels and top with toasted sunflower seeds and some feta if you like.

Cold summery curry

Read the recipe for this delicious, cold, summer salad.

Before being cooked – Don’t make them too big otherwise they won’t cook through


One response to this post.

  1. […] Pre-prepared (read: left over) falafels – I had left over over my ‘Not quite falafels […]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: