This recipe is versatile. I made it intending to make felafal, but didn’t have pita at home. And I was making barbecue sauce for a marinade for kabobs we are making for tomorrow…so I decided to use that with these.

Ingredients

• 1/2 cup split peas (soak overnight in some water)
• 1 onion, chopped
• 2-3 green onions
• 1 T coriander seeds
• 1 T cumin seeds
• 2 T garlic paste
• 2 T Tahini
• 1/2 t cayenne pepper
• salt & pepper to taste

Equipment:

1. Soak split peas for at least a few hours. I soaked them in the morning and used them in the evening.
2. The food processor makes this an easy to make recipe. Toss all of the ingredients in (chop up the onion). Grind. Some chunks are ok, but you could also make a smooth paste.
3. Preheat oven to 450 (i was baking something else and tossed this in with it)
4. Line a cookie sheet with parchment and spray a little cooking spray over it
5. Using an ice scream scoop, make small round mounds on the cookie sheet a few inches apart.
6. Bake until golden brown

Serving suggestions

1. As Falafel: Serve in a warmed pita with tomato and tahini.

2. As “meat balls” you could douse with marinara or

3. Brush with barbeque sauce (see previous recipe for an option). I served this along with some zucchini and eggplant that I roasted along with the lentil balls. I brushed barbeque sauce on those as well.