An archive of plant-forward recipes for simple, delicious dishes. From our Den to yours.

JUICE PULP LENTIL FALAFEL

JUICE PULP LENTIL FALAFEL

GREEN JUICE PULP LENTIL FALAFEL BALLS
GREEN JUICE PULP LENTIL FALAFEL-ISH BALLS
INGREDIENTS FOR BALLS:
  • 2 cups green juice pulp ( does not have to be just green veggies but preferably mostly veggies, not fruit forward juices ) 
  • 1 cup cooked lentils 
  • 2 eggs ( sub flax egg if vegan ) 
  • 1 tbs zatar 
  • 1/4 tsp sumac 
  • 1/2 tsp ras el hanout
  • 1 tsp onion powder
  • 1 garlic clove grated 
  • 1/4 tsp salt
  • 1/4 cup gluten free panko 

OTHER INGREDIENTS FOR SERVING: 

Feel free to use and items of your liking, these are just suggestions and how I like to serve mine.

  • siete gf tortillas - grilled on open flames ( you can sub lavish, pita or lettuce cups ) 
  • herb salad - dill, mint, parsley, shaved radish, salt & olive oil
  • lemony garlic greek yogurt - greek yogurt w/ lemon juice, salt, grated garlic & olive oil
  • tahini sauce
  • shredded lettuce 
  • israeli salad - cucumber, tomato, onion, herbs, salt. lemon juice & olive oil 
  • feta
  • hummus

 

METHOD:

  • preheat oven to 400 degrees
  • add lentils to a food processor pulse a few time to break up the lentils 
  • add the rest of the ingredients up to the panko ( panko will be added in next step ) pulse until combined well
  • transfer mix into a large bowl, add panko and mix
  • line a sheet pan with parchment paper 
  • roll out small balls ( I like to make my balls 3/4 - 1in thick ) and place onto your sheet pan, do not over crowd you do not want any to touch
  • bake in oven for 25-30 minutes, turning once half way through at the 15min mark to get both sides golden brown
  • Enjoy!