Sprouted Grain Falafel
½ cup soaked Bio-Bud Lentils
½ cup soaked Bio-Bud Adzuki Beans
½ cup spelt Bread Crumbs
2 garlic cloves, crushed
¼ cup parsley, minced
2 tbsp flour
2 tsp salt
1 tsp baking powder
1 tsp ground cumin
1 tsp ground corriander
½ tsp turmeric (optional)
½ tsp cayenne pepper
oil for deep frying
1
Place the lentils and adzuki in a large saucepan and add water covering them by 2 inches. Bring to a boil over high heat and cover tightly and remove from heat. Let set for 1 to 2 hours to soak.
2
Drain the lentils and adzuki. Rinse with fresh water. Place the beans, bread crumbs and garlic in a food processor and pulse until the beans break down into small pieces the size of bread crumbs. Do not puree.
3
Place lentil and adzuki mixture in a large bowl, add the rest of the ingredients except for the oil and mix together well. The mixture should have a fairly dry, crumbly texture. Add a little water if it is too dry to form balls with your hand. Adjust seasoning to taste. Form the mixture into 1-inch balls or ovals and then flatten slightly.
4
Heat oil in a deep fryer to 375°F, or heat 1/2 inch of oil in a heavy skillet over medium-high heat. Add patties to the hot oil and brown well on both sides (4 to 5 minutes). Remove from the oil and drain on a plate lined with paper towel. Repeat with the remaining patties.
5
Falafel can be served on its own with taratour sauce. Or stuffed in pita bread halves with tomatoes, cucumbers and onions.
6
Variations: Tamiyah (Egypt): Falafel is usually made with fava beans in Egypt. Substitute some or all of the lentil and adzuki beans with mung beans. Instead of breadcrumbs, use a piece of pita bread. Just process it into crumbs in the food processor first. Some recipes call for the addition of 1 egg. This helps hold the mixture together as it cooks.
CategoryBio-Bud Recipes
Ingredients
½ cup soaked Bio-Bud Lentils
½ cup soaked Bio-Bud Adzuki Beans
½ cup spelt Bread Crumbs
2 garlic cloves, crushed
¼ cup parsley, minced
2 tbsp flour
2 tsp salt
1 tsp baking powder
1 tsp ground cumin
1 tsp ground corriander
½ tsp turmeric (optional)
½ tsp cayenne pepper
oil for deep frying
Directions
1
Place the lentils and adzuki in a large saucepan and add water covering them by 2 inches. Bring to a boil over high heat and cover tightly and remove from heat. Let set for 1 to 2 hours to soak.
2
Drain the lentils and adzuki. Rinse with fresh water. Place the beans, bread crumbs and garlic in a food processor and pulse until the beans break down into small pieces the size of bread crumbs. Do not puree.
3
Place lentil and adzuki mixture in a large bowl, add the rest of the ingredients except for the oil and mix together well. The mixture should have a fairly dry, crumbly texture. Add a little water if it is too dry to form balls with your hand. Adjust seasoning to taste. Form the mixture into 1-inch balls or ovals and then flatten slightly.
4
Heat oil in a deep fryer to 375°F, or heat 1/2 inch of oil in a heavy skillet over medium-high heat. Add patties to the hot oil and brown well on both sides (4 to 5 minutes). Remove from the oil and drain on a plate lined with paper towel. Repeat with the remaining patties.
5
Falafel can be served on its own with taratour sauce. Or stuffed in pita bread halves with tomatoes, cucumbers and onions.
6
Variations: Tamiyah (Egypt): Falafel is usually made with fava beans in Egypt. Substitute some or all of the lentil and adzuki beans with mung beans. Instead of breadcrumbs, use a piece of pita bread. Just process it into crumbs in the food processor first. Some recipes call for the addition of 1 egg. This helps hold the mixture together as it cooks.