Sprouted Lentil Falafel with Coconut Yogurt
 
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Sprouted lentil falafel with coconut yogurt is a delicious and healthy appetizer or entree. Gluten free and vegan, crispy and flavorful.
Author:
Recipe type: Entree
Serves: 12 falafel
Ingredients
Coconut Yogurt Sauce:
  • 1 cup unsweetened coconut yogurt
  • 1½ teaspoons honey
  • 1 teaspoon salt
Arugula Sauce:
  • ½ teaspoon ground caraway
  • ½ teaspoon ground coriander
  • 2 cups arugula
  • ½ cup low sodium vegetable broth
  • ½ teaspoon salt
Lentil Falafel and Assembly:
  • 1 teaspoon caraway seeds
  • 4 scallions, white and pale-green parts only
  • 1 serrano chile, seeded and chopped
  • 3 garlic cloves, chopped
  • 4 oz gluten free bread, toasted and torn into small pieces
  • 2 oz cashew "ricotta" or regular ricotta for non-vegan
  • 1 cup sprouted lentils
  • ¼ cup low sodium vegetable broth
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • 1½ teaspoons salt
  • vegetable oil, for frying (about ½ cup)
  • pomegranate seeds or dried goji berries, for serving (optional)
Instructions
Coconut Yogurt Sauce:
  1. Stir yogurt, honey, and salt in a small bowl; cover and chill.
Arugula Sauce:
  1. Purée the spices, arugula, broth, and salt in a blender until smooth. Cover and chill until ready to use.
Lentil Falafels and Assembly:
  1. Toast caraway in a dry large skillet over medium-high, tossing, until fragrant, about 30 seconds. Let cool; finely grind in spice mill.
  2. Cook scallions in same skillet, turning occasionally, until charred, 5 minutes. Let cool, then coarsely chop. Reserve skillet.
  3. Process caraway, scallions, chile, garlic, bread, cashew "ricotta", lentils, broth, onion powder, paprika, and 1 ½ tsp. salt in a food processor to a paste (some larger pieces of lentils should still be visible). Form into 12 balls, using damp hands if necessary.
  4. Pour oil into a large heavy skillet to a depth of ½" and heat over medium-high until oil bubbles immediately when a pinch of lentil mixture is added. Working in batches if needed, cook croquettes until deep golden brown and crisp, about 2 minutes per side. Drain on paper towels; season with salt.
  5. Swirl both sauces in bowls; top with croquettes. Drizzle with more coconut yogurt sauce and top with pomegranate (or dried goji berries) and finish with some arugula.
Notes
Adapted from Bar Tartine.
Recipe by Our Four Forks at http://ourfourforks.com/lentil-falafel/