Split Lentil Falafels - GF & Vegan

Considering that I eat primarily plant based, my diet contains a decent amount of lentils and quinoa. Both are powerful plant based proteins:

Lentils are packed with protein and fiber, plus they help lower cholesterol, stabilize blood sugar, aid in digestion (caveat - too many lentils could cause digestive issues if you're sensitive, so be mindful), and restore energy!

Quinoa is a complete protein! It's one of only a few plant based proteins that are complete, meaning it contains all essential amino acids, which is vital for muscle repair and your overall body's health.

With anything, moderation is key, as they can both be high in carbs and calories if that is something that you are monitoring. I look for sprouted lentils and quinoa as sprouting enhances the ability for your body to digest!

Now onto these delicious and quick split lentil & quinoa falafels. All you need are 5-6 ingredients and you're all set:

Yields: 8-10 2 inch falafels
Time: 20 -25 minutes

Ingredients:
1/2 cup dry red lentils (I would suggest split lentils as they hold shape better)
1/2 cup quinoa (I use sprouted from Tru Roots)
2 tbsp Tahini
1 tbsp Garlic Olive Oil (OR 1 garlic clove minced + 1 tbsp olive oil)
1/2 tbsp avocado or other high heat oil
1 tsp cumin powder
1 tsp coriander powder
Sea salt to taste (I use Pink Himalayan Sea Salt)
optional: 1 tsp curry or cayenne pepper for spice

Directions:

1. Rinse dry quinoa. Before you cook quinoa, you should always rinse quinoa to remove  Saponins which is a bitter coating used to deter birds from eating the grain as it grows
2. Cook quinoa & lentils (they can be cooked together) on stove top, rice cooker or instant pot. Follow the directions provided on the packages
3. Transfer cooked lentils and quinoa to a large mixing bowl. Add remaining ingredients (except avocado oil) and combine until lentils are mashed. If you're noticing that the mixture is not combining well, you can do this step in a food processor, but only process for less than a minute or it will become too liquified. If it does get too wet, add small increments of almond flour.
4. Form mixture into small 1-2 inch balls. Heat avocado oil over medium heat in a large skillet (I used a cast iron and would recommend if you have one).
5. Add 3-4 balls to the oil and cook for 2-3 minutes, then flip to crisp each side. Continue until both sides are crisp and lightly browned. Repeat until all falafels are made.
6. I served mine over a bed of wilted spinach, roasted celery, and mung bean hummus.

Note: If you prefer to bake the falafels, you can bake them at 350 

degrees for 7 minutes, then flip and cook for another 7 minutes (or until each side is browned)