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Carrot and lentil falafel

Name: Carrot and lentil falafel
Yield: 4
Ingredients: 180 gr. raw Carrots; 160 gr. cooked red lentils; ½ teaspoon Fresh ginger; ½ teaspoon turmeric; 80 gr. cooked White beans; 2 tablespoons Flax seeds; 2 tablespoons white sesame seeds; 50 gr. Carrot leaves; 70 ml. Evo oil; 2 tablespoons Vegan parmesan cheese; ½ clove garlic clove; 1 tablespoon pine nuts; 1/4 teaspoon Lemon juice; 50 gr. Baby spinach; 25 gr. Unsweetened soy milk; 1 clove garlic clove; 60 gr. Sunflower seed oil; 1 teaspoon Lemon juice; to taste Salt; to taste Pepper

Ingredients

Carrots 180 gr. raw
red lentils 160 gr. cooked
Fresh ginger ½ teaspoon
turmeric ½ teaspoon
White beans 80 gr. cooked
Flax seeds 2 tablespoons
white sesame seeds 2 tablespoons
Carrot leaves 50 gr.
Evo oil 70 ml.
Vegan parmesan cheese 2 tablespoons
garlic clove ½ clove
pine nuts 1 tablespoon
Lemon juice 1/4 teaspoon
Baby spinach 50 gr.
Unsweetened soy milk 25 gr.
garlic clove 1 clove
Sunflower seed oil 60 gr.
Lemon juice 1 teaspoon
Salt to taste
Pepper to taste

Cooking time:

22 min.

Number of person:

Difficulty:

Low

Course:

Diet:

Time:

Cooking method:

Type of product:

Appliances used:

Chef:

Falafel

Ingredients for 15 falafels:

180g raw carrots
160g cooked red lentils
½ teaspoon fresh grated ginger
¼ tsp. turmeric
1 teaspoon salt
80g cooked cannellini or white beans
2 tablespoons flaxseed
2 tablespoons white sesame seeds

Step 1

Peel the carrots and cut them into pieces of about 3cm. Wrap them in baking paper and cook them in the oven in the microwave mode on full power for 5 minutes. You should get 90gr. of cooked carrots.

Step 2

Let them cool completely before blending them together with the cooked lentils, grated ginger, salt and cooked cannellini beans.

Step 3 and 4

Form into 20cm balls, slightly flattened. Gently toss them in the seed mixture and place them, slightly spaced, on top of a baking tray lined with parchment paper. Bake them in a 190° ventilated oven for 17 minutes.

Allow them to cool before moving them from the baking sheet.
Serve the falafel with the vegan aioli and a few teaspoons of carrot leaf pesto.

Vegan aioli

Ingredients:

25g unsweetened soy milk
1 clove of baked garlic
60g seed oil
½ teaspoon salt
1 teaspoon lemon juice

Procedure:

Cut off the top of the garlic head. Cover it with aluminum foil and place it on a rack and place it in the centre of your oven. Set fan assisted mode at 200° for 30/40 minutes or until completely softened. Scoop out the pulp from a baked garlic clove and place it in a high-sided container with the soy milk.

Start blending with an immersion blender and flush with the seed oil until the mixture is firm and frothy. Now adjust salt and lemon juice to taste.

Carrot leaf pesto

Ingredients:

50g carrot leaves
70ml evo oil
2 level tablespoons nutritional yeast or vegan parmesan cheese
1/2 clove garlic
1 tablespoon pine nuts or cashews
1/2 teaspoon salt
½ teaspoon pepper
¼ lemon juice only
50g baby spinach (optional)

Procedure: Blend all ingredients together until smooth.

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