Falafel de lentilhas com molho de tahine | Paola Carosella | Alma de Cozinheira

Paola Carosella teaches how to make falafel with lentils. Instead of chickpeas, she uses lentils (green or orange) to add variety to the daily menu, especially for vegans and vegetarians! #PaolaCarosella #Cook'sSoul #VeganRecipes Ingredients: For the falafel: 300 grams of lentils (green or orange) 1 cup of fresh cilantro ½ cup of parsley 1 tablespoon of cumin seeds 1 clove of garlic 190 grams of chopped red onion 1 cup of raw cauliflower ½ cup of chopped scallions ½ cup of fresh mint ½ chili pepper 1 teaspoon of baking powder 5 tablespoons of olive oil 100 grams of oat flour Salt to taste 1 teaspoon of grated ginger For the tahini sauce: ½ cup of tahini Juice of ½ a lemon 3 tablespoons of filtered water For the salad: 2 small beets 2 small radishes 3 small colored carrots (any color you have, here we used orange, yellow and (purple) Preparation method: For the falafel Soak the lentils overnight. In a food processor, place one cup of raw cauliflower. Blend once. Remove and place in a bowl. Put the washed and raw lentils, the garlic clove, the grated ginger, the bell pepper, and the onion in the food processor and process again. In a frying pan, toast the cumin seeds to release their aromas - this is very quick, approximately 8 seconds. Grind them in a mortar and pestle and add them to the food processor along with the other processed ingredients. Add 1 teaspoon of salt and the processed cauliflower. Blend everything, and when it forms a paste, add the scallions, parsley, ½ cup of cilantro, and 3 tablespoons of olive oil and blend again. Transfer the mixture to a bowl and add 2 tablespoons of oat flour. If the mixture is too wet, add a little more oat flour. Add a teaspoon of baking powder. Mix, taste, adjust the seasonings if necessary, and set aside. Heat 2 tablespoons of olive oil in a frying pan and, using 2 spoons, shape the fritters into quenelles (they can be round or discs). Then, brown them on all sides. For the tahini sauce and salad: In a bowl, place the tahini paste, the juice of half a lemon, 3 tablespoons of water, and mix with a whisk. Set aside. In a bowl, peel one carrot of each color, the beets, and the radishes. Slice them using a mandoline or cut them with a sharp knife, making strips, slices, or thin slivers. Season with salt, olive oil, and lemon to taste. Place the tahini sauce at the bottom of the plate (approximately 1 tablespoon), the strips of raw vegetables, and the fried fritters. Finish with cilantro, mint, and the remaining lemon dressing from the raw vegetables. ----------------------------------- ➡ Subscribe to Receitas: https://bit.ly/InscrevaSeNoReceitas ➡ Also watch on Globoplay +Channels: www.globoplay.com ➡ Follow Receitas on social media: Facebook:   / receitas   Instagram:   / receitas   Pinterest:   / receitas   TikTok:   / receitas   Many More Recipes: https://receitas.globo.com/