Spicy Lentil Cauliflower Falafel Cakes
Adapted from MarthaStewart.com An easy and delicious twist on falafel that's also freezer-friendly. Makes about 12 pieces
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Servings: 6
Calories: 104kcal
Ingredients
- 1 cup lentils
- 4-5 scallions divided
- 1 - 1 1/2 tablespoons harissa more or less depending on how much spice you like
- 1/2 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 large egg white
- 1/2 teaspoon baking powder
- 1 cup riced cauliflower
- 4 ounces feta cheese divided
- olive oil
Lemon Yogurt Sauce
- 3/4 cup plain Greek yogurt any kind
- remainder of the feta cheese
- juice and zest of 1 medium lemon
- 1/4 cup minced or grated cucumber
- 1 tablespoon each minced mint, scallion, parsley
- kosher salt and garlic powder to taste
Instructions
- Quick soak the lentils by placing them in a medium-size saucepan, covering with about 2 inches of water, and bringing them to a boil. Turn off the heat and let them cool. If you prefer, you can also just put the in a bowl, cover with about 2 inches of water, and let them soak overnight.Drain the lentils well before using.
- Mince the scallions, and set 1 tablespoon aside for the sauce. If desired, slice a few of the green tips into long, thin slices to press into one side of the lentil cakes (this just makes them look pretty)
- Add the harissa, scallions, turmeric, cumin, garlic powder, salt, egg, egg white and baking powder to a food processor and pulse until everything is combined.
- Add the drained lentils and puree until the ingredients come together as a batter and the lentils are smooth.
- Add the cauliflower and half of the feta (about 1/2 cup) to the bowl and pulse about 3-4 more times to combine.
- Heat a nonstick frying pan on medium-high heat, and add about 1 tablespoon olive oil.
- When the pan is hot, scoop out about 2 tablespoons of the lentil batter, and add it to the pan. You should be able to cook 4 falafel cakes at time. If using the scallion strips, place a few pieces on top of each cake. Gently press each cake to flatten into about a 2-inch round.
- Let the falafel cakes cook for about 3-4 minutes, and when they are set and starting to turn golden brown, flip and let them cook for another 3 minutes or so on the other side. Place them on a plate lined with a paper towel to cool. Repeat with the remaining batter.
- While the falafel cakes are cooling, combine the yogurt, feta, lemon juice and zest, herbs and cucumber for the sauce. Add salt and if desired, a pinch of garlic powder to taste.
- Serve the falafel cakes on top of baby greens, topped with some of the yogurt sauce.
- Store leftover cakes in the refrigerator for up to 2 days, or in the freezer. Reheat in a pan or microwave before serving.
Notes
Harissa is a north African chili pepper spice paste. You can find it at Trader Joe's or make your own.
Nutrition
Calories: 104kcal | Carbohydrates: 12g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 248mg | Potassium: 268mg | Fiber: 5g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 8.4mg | Calcium: 87mg | Iron: 1.6mg
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