Lentil-Chickpea Falafel with Roasted Garlic Tzaziki on a Pita
Posted by Toast
Part of ICSA 26 Multi-Week Single Dish
So this week I was at a loss, I figured everyone would be doing soups and curry and whatnot and those were the only ways I'd ever used lentils. Then I remembered and awesome salady thing I'd once had with tomato and lentil and tzaziki. I also thought about the texture of them and figured they might make a really good humous-y dip, which then led to other chickpea uses and one of my favorites, falafel. I obviously make absolutely no claim to these being anything like authentic as it was all experimentation but the end result was fantastic.
Chickpea/Lentil Mix for Falafel and Hummous
- 2 Cans (or one large) of Lentils (Drained and Rinsed)
- 1 Can of Chickpeas
- 2 Cups of Flour
- Lots of Garlic
- Large White Onion
- Red Pepper
- 2 Eggs (beaten)
The pictures are of me making double to triple this amount for a tzaziki chicken I was making later on, the recipe here is for a more regular amount.
- 1/2 English Cucumber
- Start by peeling and removing as many of the seeds as you can (they're what causes gas for a lot of people) and chop the remaining flesh into small pieces. Put into a fine mesh collander or a collander with cheesecloth or paper towel and cover liberally with salt to get as much of the moisture out as you can. Set aside for at least half an hour)
- 2 Cups Plain Yoghurt
- Two Heads of Roasted Garlic
- Olive Oil
- Splash of Lemon Juice
- Tahini (Optional)
- I decided to serve as a salad mix in pita.
- I used mixed greens, roma tomato and feta cheese.
The Falafel and Hummous Mix
- Mince as much garlic as you want as well as the onion, I used 3 heads of garlic. Cook up the onion and garlic until soft and fragrant. Slice the pepper and get it cooking as well.
- Unfortunately I still can't find the blade for the big food processor so I had to do all this in small batches. Get the garlic, onion and pepper into paste form then add about 1.5 TBSP's of Cumin and 1 TBSP of Turmeric as well as a dash or two of salt.
- Hold back a handful of the lentils and put the rest of your lentils and the chickpeas in the processor and process until mixed
- Take about 2/3 of the mixture out and move to a different bowl
- Take the 2nd bowl of mixture, add your eggs and slowly add flower until it reaches a sort of clingy cake-dough like consistency.
- Spread some extra flour on a plate or board, and roll the dough into small balls before getting them covered in flour.
- Set aside
- Heat some oil and fry in small batches, keep them warm in an oven or toaster oven while you finish the rest.
- Take the remaining mixture in the processor and add a dash of lemon juice.
- Then slowly drizzle in olive oil while processing until the hummous becomes smooth. You can also add Tahini at this point but my lunch guest is not a fan so I didn't.
- You may also want (as I did) to add extra Cumin to the mix.
- Roast your garlic
- I prefer my sauce smooth so I processed the cucumber and roasted garlic together
- Add your yogurt, a splash of lemon juice and the cucumber/garlic and mix thoroughly...
- Slowly drizzle in a bit of olive oil until the mix reaches the consistency you like, then add your dill and cover.
- Place in the fridge and allow the flavours to blend, it gains power considerably and if you leave it overnight can become wonderfully "death by garlic"
- For this example I started by slicing open my annoyingly small and dry pita (stupid good friday holiday meant the bigger ones were sold out before I hit the bakery)
- Smear a bottom layer of the hummous mix
- Add a generous layer of greens, tomato and feta (feta added later since I'm a dunce and left it in the fridge)
- Add your crispy balls of lentil goodness (Slicing if you need to to get them to fit)
- Top generously with the Tzaziki, more feta if you want and anything else that tickles your fancy (here grilled yellow pepper)
- Add the few whole lentils you reserved as an extra texture
- Enjoy a yummy mix of flavours and crunchy and smooth textures