Lentil pancakes with falafel & olive tapenade
- Vegan - Lactose-free - Gluten-free
Preparation time: 60 minutes - Difficulty level: medium
Ingredients for 4-5 lentil wraps:
- 150 g dry red lentils
- 350 g vegetable stock
- 1-2 coconut or olive oil for frying
- Optional spices & herbs: 1/2 tsp ground cumin, chilli flakes, smoked salt, oregano, basil,
thyme
For the olive tapenade:
- 1 jar (180g) Kalamta olives, pitted
- 70 g semi-dried tomatoes
- 1/2 bunch flat-leaf parsley
- 40-50 g olive oil
- Fleur de Sel & colorful pepper, freshly ground
For the falafel:
- 500 g cooked chickpeas
- 1/2 bunch each of parsley and coriander
- 1 onion
- 2 garlic cloves
- 2 tbsp lemon juice
- 2 tbsp sesame oil + approx. 3-5 tbsp rapeseed oil for frying
- 50 g
pumpkin seed powder - salt, pepper, ground cumin
- 150 g dry red lentils
- 350 g vegetable stock
- 1-2 coconut or olive oil for frying
- Optional spices & herbs: 1/2 tsp ground cumin, chilli flakes, smoked salt, oregano, basil,
thyme
For the olive tapenade:
- 1 jar (180g) Kalamta olives, pitted
- 70 g semi-dried tomatoes
- 1/2 bunch flat-leaf parsley
- 40-50 g olive oil
- Fleur de Sel & colorful pepper, freshly ground
For the falafel:
- 500 g cooked chickpeas
- 1/2 bunch each of parsley and coriander
- 1 onion
- 2 garlic cloves
- 2 tbsp lemon juice
- 2 tbsp sesame oil + approx. 3-5 tbsp rapeseed oil for frying
- 50 g
pumpkin seed powder - salt, pepper, ground cumin
These delicious lentil wraps are rich in vegetable protein, fiber and lots of minerals such as iron, potassium, zinc and folic acid.
Easy to prepare, as you only need 2 ingredients for the base: red lentils & stock or salt water.
They taste great with a savory topping or a sweet filling.
Here we show you a savory version with falafel.
For the basic recipe for lentil patties, you need to soak the lentils for about 4 hours, then you're ready to go.
Preparation of the lentil wraps:
Rinse the lentils thoroughly in a kitchen sieve under running water and put them in a blender or a tall container with the vegetable stock to puree them later. Either leave to soak overnight or for at least 4 hours, then simply blend for about 2 minutes until you have a nice smooth paste.
Heat 1 tbsp oil in a medium sized frying pan, then reduce to medium heat and pour in some lentil batter, spreading the batter to form a thin layer.
Only when the edges of the batter begin to separate from the pan can you turn the pancakes. This takes about 3-4 minutes. Bake for another 2 minutes on the other side and transfer to a plate.
If the remaining batter has thickened a little in the meantime, simply mix it up again before continuing to bake, adding a little more water if necessary.
Preparation of the olive tapenade:
Drain the olives and mix well with the other ingredients for the tapenade in a kitchen blender until the desired consistency is achieved and season with salt and pepper to taste
Preparation of falafel:
Drain the chickpeas, peel and finely dice the onion and garlic, wash the herbs and pat dry.
Then put all the ingredients except for the spices and pumpkin seed protein into a blender and puree until smooth. Then add the pumpkin seed powder, spices and 2 tbsp water, mix well again and leave to rest for 10 minutes.
In the meantime, clean the lettuce as desired for your fresh topping and prepare the sprouts, cucumber, tomato or whatever else you like.
Heat plenty of oil in a non-stick frying pan and, using an ice cream scoop or freehand, form small balls from the falafel dough and fry until golden brown and crispy on all sides. But be careful, they quickly become too "rustic".
Then drain on kitchen paper.
Finish - everything comes together:
Spread your lentil pancakes with the olive tapenade, top with fresh salad leaves of your choice and add 4-5 falafel.
Your healthy, protein-rich and delicious lentil wrap is ready.
