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Lentils have a long history in Mediterranean food traditions, and Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a classic Mediterranean dish, falafel. Instead of using chickpeas, she uses lentils and serves the falafel with a lentil dip.
1 cup (250 mL) whole green lentils
1 cup (250 mL) split red lentils
2 cups (500 mL) onion, roughly chopped
3/4 cup (175 mL) parsley, chopped
3/4 cup (175 mL) cilantro, chopped
2 tsp (10 mL) salt
1/2 tsp (2 mL) dried hot red pepper
6-8 garlic cloves
2 tsp (10 mL) cumin
1/2 cup (125 mL) all-purpose flour (if needed)
2 tsp (10 mL) baking powder
canola oil, for frying as needed
2 tomatoes, diced
2 onions, diced
2 green bell pepper, diced
1 head lettuce, shredded
whole wheat pita
Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.
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