Who hasn’t tried falafel balls without meat that come from the Middle East? Usually main ingredient of these balls is chickpeas, but this time we made them from lentils.
Put the lentils in boiling salted water and when it boils, let them cook for another 10 minutes – they don’t need to be cooked all the way, just soften. Then rinse it, drain it and put it in a blender. Add fresh chopped leek, flour, soy sauce and spices. Blend everything well. Make balls with your hands and place them on a tray covered with baking paper. Drizzle them with olive oil and bake for 30 minutes in an oven heated to 175 degrees. They can also be baked on a pan or in a fryer.
Serve in a bowl with salad mix, cherry tomatoes, roasted mushrooms and tahini.
Try it!
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