Home » Recipes »

Sprouted Grain Falafel

Sprouted Grain Falafel
Shasha Bio-Bud Lentils

Falafel is the original veggie burger of the Middle East.

Tweet

DifficultyIntermediate
Prep Time25 minsCook Time5 minsTotal Time30 mins

 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.

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.

Sprouted Grain Falafel