- The vibrant and hustling streets of Tel Aviv are flooded with falafel stands. They usually open up shop around noon for the on-the-go lunch crowd and stay open late, catering to the energetic night owls looking for cheap grub. My father was born and raised in Tel Aviv and remembers going to the neighborhood cart and ordering the only thing they had: basic fried chickpea fritters, served in a white flour pita and topped with tahini, and maybe some chopped salad — if you were lucky.
- The prized Middle Eastern street fare were originally made of fava beans, and later with chickpeas, and it has gained international recognition for its wholesome, vegan ingredients. By omitting the deep frying step and opting to bake instead, you've created a healthy, balanced meal, packed with hearty legumes, and tons of zesty, fresh ingredients.
Baked Red Lentil Falafel Salad
Makes 20 falafels and 2 salad servings.
For the falafels:1 cup dry red lentils
2 cups loosely-packed Italian parsley leaves, stems removed
2 cups loosely-packed cilantro leaves, stems removed
5 garlic cloves
1 red onion
1-2 serrano peppers, to taste
1 1/2 tablespoons whole sesame seed tahini paste
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon baking soda
1-3 tablespoons chickpea flour (or whole spelt/whole wheat/all-purpose)
Olive oil spray
2 cups loosely-packed Italian parsley leaves, stems removed
2 cups loosely-packed cilantro leaves, stems removed
5 garlic cloves
1 red onion
1-2 serrano peppers, to taste
1 1/2 tablespoons whole sesame seed tahini paste
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon baking soda
1-3 tablespoons chickpea flour (or whole spelt/whole wheat/all-purpose)
Olive oil spray
For the tahini dressing:1/3 cup whole sesame seed tahini paste
Juice of 1 lemon
3 tablespoons water
1 garlic clove, finely grated
1/4 cup minced Italian parsley
1/2 teaspoon paprika
Salt and freshly ground pepper, to taste
Juice of 1 lemon
3 tablespoons water
1 garlic clove, finely grated
1/4 cup minced Italian parsley
1/2 teaspoon paprika
Salt and freshly ground pepper, to taste
For the salad:3 cups shredded lacinato (tuscan) kale
3 carrots, shaved into ribbons
1/4 cup thinly sliced red onion
3 tablespoons olive oil
1 tablespoon lemon juice
Salt and freshly ground pepper, to taste
3 carrots, shaved into ribbons
1/4 cup thinly sliced red onion
3 tablespoons olive oil
1 tablespoon lemon juice
Salt and freshly ground pepper, to taste
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