Crispy Falafel with Cucumber and Tomato Salad

Crispy Falafel

with Cucumber and Tomato Salad

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dinner

Falafel is usually an overnight dish which calls for soaking and deep frying garbanzo beans. To ensure that our falafel has that same crunchy bite, we par-cook the brown rice and lentils, meaning we stop cooking them right before they finish. You’ll know they’re ready when they taste “al dente” or firm to the bite. Ideally, there will be a bit of crunch in the middle of the rice and lentils.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
685
FAT
29g
CARBOHYDRATES
92g
PROTEIN
26g

MAIN INGREDIENTS

  1. 1/2 cup green lentils
  2. 1/2 cup short grain brown rice
  3. 1 shallot
  4. Garlic
  5. 2 tbsp nutritional yeast
  6. 1 lemon
  7. 1 tsp cumin
  8. 1 tsp coriander
  9. 1/2 tsp baking powder
  10. 1/8 tsp red pepper flakes
  11. Fresh parsley
  12. 1 cucumber
  13. 8 oz cherry tomatoes
  14. Fresh dill
  15. Vegan sour cream
  16. Salt and pepper*
  17. 2 tbsp plus 2 tsp vegetable oil*
  18. *not included

INSTRUCTIONS

1
Cook rice and lentils
Put the lentils and brown rice into a small saucepan over high heat along with 4 cups of water and 1/4 tsp of salt. Bring to a boil. Cook until the rice begins to soak up some of the water, about 20 to 25 minutes. The rice and lentils will still have a crunch to them, but will be starting to soften. Strain them and shake off the excess water.
2
Make the falafel
Peel and halve the shallot and add to the work bowl along with the garlic, nutritional yeast, juice from half of the lemon, cumin, coriander, baking powder, red pepper flakes, and 1/4 tsp of salt. Rinse and chop the parsley leaves away from the stems. Add half of the leaves to the work bowl. Add the lentils and rice with 1 tbsp of oil. Pulse until an even consistency is reached.
3
Flip falafel patties
Put a large skillet over medium-high heat and add 2 tbsp of oil. While the oil is heating up, form the falafel mixture into 6 even patties. Put them into the skillet and cook until golden brown on the bottom, about 4 to 6 minutes. Flip and continue to cook until golden brown on the other side.
4
Salad is underrated
Rinse and chop the cucumber into bite-sized pieces. Rinse and halve the tomatoes. Put the cucumber and tomatoes into a medium bowl with the remaining parsley leaves and squeeze the remaining half of the lemon over them. Drizzle with 1 tsp of oil and sprinkle with salt and pepper.
5
The real dill
Rinse the dill, then remove the fronds from the stems and chop them. In a medium bowl, mix the chopped dill fronds into the vegan sour cream and season with salt to taste.
6
Ready to serve
Put the salad on a plate and lay 3 of the falafel patties on the side. Serve with the dill vegan sour cream and cucumber and tomato salad.