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2 cups (500 mL) cooked split red lentils, room temperature
1/2 cup (125 mL) almond meal (ground almonds)
1/2 cup (125 mL) minced red onion
2 Tbsp (30 mL) finely chopped fresh coriander leaves
3 garlic cloves, minced
1 tsp (5 mL) cardamom
1 tsp (5 mL) cumin
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1 cup (250 mL) fresh coriander (leaves and stems)
1/4 cup (60 mL) almond meal (ground almonds)
2 Tbsp (30 mL) lime juice
2 Tbsp (30 mL) water
1 garlic clove
1/2 tsp (2 mL) salt
to taste, pepper
Quick Tip: The texture of these bites is similar to falafels. Serve as a sandwich in pita bread, or as a garnish to salad.
Recipe by Marie Asselin - Marie Asselin is a food writer, stylist, and recipe developer living in Québec City. She is also the author of culinary blog, FoodNouveau.com. Her first cookbook, featuring savoury and sweet citrus fruit recipes, will be published by Gibbs Smith in spring 2018. www.foodnouveau.com
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