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.
- 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
- Soak split peas for at least a few hours. I soaked them in the morning and used them in the evening.
- 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.
- Preheat oven to 450 (i was baking something else and tossed this in with it)
- Line a cookie sheet with parchment and spray a little cooking spray over it
- Using an ice scream scoop, make small round mounds on the cookie sheet a few inches apart.
- Bake until golden brown
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.
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