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Falafel is a traditional Middle Eastern food that is often made from ground chickpeas. Our take combines both whole and split red lentils for a delicious savoury treat that packs a powerful punch of nutrition!
5 cups (1.25 L) whole red lentils, cooked
5 cups (1.25 L) split red lentils, cooked
½ cup (125 mL) garlic, rough chop
⅓ cup (75 mL) shallot, rough chop
⅓ cup (75 mL) parsley, chopped
2 Tbsp (30 mL) cumin
2 Tbsp (30 mL) coriander
⅔ cup (150 mL) all-purpose Flour
as needed, vegetable oil
1 cup (250 mL) tahini
2 Tbsp (30 mL) garlic, minced
2 Tbsp (30 mL) lemon juice
⅓ cup (75 mL) warm water
5 cups (1.25 L) baby arugula
3 cups (750 mL) Swiss chard, rough chop
3 cups (750 mL) whole red lentils, cooked
3 cups (750 mL) Israeli couscous, cooked
1 ¼ cups (310 mL) whole red lentils, oven roasted*
1 tsp (5 mL) canola oil
2 Tbsp (30 mL) za’atar
30 strips, zucchini, ribboned using a mandolin
2 cups (500 mL) carrots, various colors, shaved
*To make oven roasted lentils: Soak lentils in water for 12 hours. Drain and lay out on a sheet pan evenly. Bake in 400°F (200°C) oven for 30 minutes, tossing frequently to ensure even cooking.
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