Next up from the mezze platter recipe list featured in our EXPEDITOR™ recipe book is our variation on the ever-popular falafel. It includes some herb and spice blends that may be unfamiliar to Western palates -- ras al hanout and za'atar -- that are traditionally used in North African and the Middle Eastern cuisines.
More recipes to come, but don't wait...get your copy of the recipe book today!
Lentil Falafel
Ingredients:
500 ml green lentils
500 ml water
40 g garlic (smashed)
100 ml parsley (rough chopped)
100 ml cilantro (rough chopped)
16 g ras el hanout
16 g za'atar
16 g baking powder
130 g onion (diced)
200 g yogurt
17 g salt
7 g cracked black pepper
Cooking Directions:
1.
Pulse lentils in the EXPEDITOR™ 600 series culinary blender to achieve a coarse meal.
2. Soak ground lentils overnight or for at least 6 hours.
3. Drain lentils completely. Discard any water.
4. Place remaining ingredients in clean EXPEDITOR™ 600 series culinary blender and pulse to desired consistency.
5. Transfer to a bowl and incorporate the drained lentil meal, stirring to combine
6. Adjust seasoning with additional salt and pepper, if desired. Cover and refrigerate at least 2 hours.Yields 1L.
Note: This recipe was written for a specific member of the EXPEDITOR™ Family of Culinary Blenders. If you are using a different Hamilton Beach® Commercial Culinary Blender, you may need to make adjustments to the Variable speed, processing time, and/or ingredient quantities.
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