These were delicious! My mixture was pretty wet and goopy - maybe because my lentils were still very warm from cooking? I added almond flour and two tablespoons of coconut flour to the processor and they came out wonderful :)
Ingredients:
- 2 2/3 cups Green Lentils (cooked, drained and rinsed)
- 1/3 cup Tahini (divided)
- 1/2 cup Cilantro (finely chopped)
- 1 tsp Cumin
- 1 tbsp Apple Cider Vinegar
- 1 tsp Sea Salt (divided)
- 1/4 cup Unsweetened Coconut Yogurt
- 1/4 cup Water
- 8 cups Mixed Greens
- 1 cup Sauerkraut
I also like to add: avocado, mushrooms, sliced peppers, cucumbers, tomato, capers and/or olives.
Instructions:
- Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
- In a food processor or blender, combine the lentils, 2/3 of the tahini, cilantro, cumin, apple cider vinegar and half the salt.
- Form the mixture into balls using about 1 to 1 1/2 tablespoons of the mixture for each ball. Place on the baking sheet and cook for 20 to 25 minutes or until warmed through and firm.
- Meanwhile, make the dressing by whisking together the yogurt, remaining tahini, remaining salt and water.
- Divide the mixed greens onto plates and top with the lentil tahini falafels, sauerkraut and tahini yogurt dressing. Enjoy!
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