Red Lentil Falafel v2
Okay! It seems that version 2 of the red lentil falafel is a winner. Yay! It isn't dry anymore and has a very delicate texture, like a moist cake. If I ever feel nostalgic for cake, I could make this for the texture. It seems pretty bland, so I could probably make it with a little applesauce and cinnamon, if I was desperate. (I haven't been, though, so probably it is fine.)
Red Lentil Falafel (version 2)
(1 serving)
83g red lentils
2g ginger
2g garlic
2g parsley
25g mushroom
2g salt
1g turmeric
cinnamon
pepper
cardamon
coriander
Soak the lentils overnight in water.
Drain lentils. Chop ginger, garlic, mushroom, and parsley. Put ingredients in a meat grinder a little bit at a time, reversing frequently when it seems stuck. Run everything through a couple of times until it starts to have a slightly drier, crumbly texture.
Put in a very well greased, oven-safe baking dish and bake at 200C for 50 minutes to 1 hour. Serve with sauteed vegetables.
Red Lentil Falafel (version 2)
(1 serving)
83g red lentils
2g ginger
2g garlic
2g parsley
25g mushroom
2g salt
1g turmeric
cinnamon
pepper
cardamon
coriander
Soak the lentils overnight in water.
Drain lentils. Chop ginger, garlic, mushroom, and parsley. Put ingredients in a meat grinder a little bit at a time, reversing frequently when it seems stuck. Run everything through a couple of times until it starts to have a slightly drier, crumbly texture.
Put in a very well greased, oven-safe baking dish and bake at 200C for 50 minutes to 1 hour. Serve with sauteed vegetables.