Sprouted Lentil Falafel with Tamarind Yogurt Sauce

These have the same amount of proteins as a chicken patty, without the cruelty. Vegetarians: 1, Non-vegetarians: 0!

They taste like heaven and have a crispy bite to them, and are super soft from the inside. They are made with fresh whole foods and enzyme rich super-foods.

So one day as I went downstairs after waking up, I had a strong craving for Falafels. My mom had soaked chickpeas at night. She had already boiled them and told me to take out a portion for myself as I always do for salad or hummus. Falafels require you to add some kind of flour to them which I was not in the mood of as it was my low-carb day.

The lentils that I had left for sprouting a few days back came to my mind and I had a beautiful inspiration, why not add them to my falafel mixture. So I blended them and added them to the already mashed chickpeas and they created magic. The consistency was perfect and the taste was flawless.

Serve hot with a yogurt sauce and a tamarind date sauce (vegan option) or just eat them with a squeeze of lemon. You won't be able to stop eating these little beauties, I guarantee it!

Sprouted Lentil Falafel with Tamarind Yogurt Sauce

PREP TIME	COOK TIME	TOTAL TIME
30 mins	10 mins	40 mins

Veggie patties that have the same amount of proteins as a chicken patty, without the cruelty. Vegetarians:1, Non-vegetarians:0!
They taste like heaven and have a crispy bite to them, and are super soft from the inside. They are made with fresh whole foods and enzyme rich super-foods.

Category: Gluten Free, Breakfast, Low-Carb, High-Protein

Serves: 4

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Ingredients

Falafels:

• 2 cup Sprouted Green Lentils
• 1 1/2 cup Chickpeas, boiled
• 1/2 inch Ginger
• 1/2 Onion
• 3 Cloves Garlic
• 1/2 cup Fresh Coriander, chopped
• 1/2 cup Fresh Mint, chopped
• 2 Green Chilies

Spices:

• 1/2 tsp Roasted cumin
• 1 tsp dry Mango Powder
• 1 tsp Basil
• 1/2 tsp Pepper
• 1/2 tsp Garlic Powder
• Pink Salt to taste

Sauce:

• 1 cup Greek Yogurt
• 1 Medjool Date
• 1/2 tsp Tamarind Paste
• 1/4 tsp Ginger Powder
• 1 tsp Fennel Seeds
• 1/4 cup Pomegranate Kernels
• Pink Salt to taste

Instructions

1. Mash the chickpeas
2. Blend the sprouted lentils in a blender and mix to the mashed chickpeas, you should have a thick consistency.
3. Add the chopped onion, garlic, ginger, chilies, mint and coriander in the mixture.
4. Add the spices and mix well.
5. Make patties of about 1 cm thickness and 4 cm diameter (this helps in even cooking) and keep aside.
6. For the tamarind sauce blend the date, tamarind paste and 5-6 tablespoons of warm water in a blendr, add the fennel seeds and salt and blend again until smooth.
7. To the greek yogurt add the ginger powder,pomegranate and salt. Also add the tamarind sauce you made in the earlier step (skip this step for the vegan option).
8. Pan fry the shaped falafels with 4-5 tablespoons olive oil/rice-bran oil and cook until goldn brown.
9. Serve hot with tamarind yogurt sauce or even as a patty in a burger with lots of veggies.