Pan-fried Lentil Falafel Pitas
Servings: 2
Ingredients
- 60 grams baby arugula (or baby spinach)
- 2 cloves of garlic
- 1 shallot (or onion)
- 2 cucumbers
- 1 lemon
- 14 grams herb medley (parsley, mint & cilantro)
- 24 grams vegetable demi-glace
- 38 grams panko
- 30 ml tahini
- 540 ml lentils (canned)
- 2 pitas
- 9.5 grams Za'atar spice blend (oregano, basil, thyme, savory, marjoram, sesame seeds, salt, lemon peel, brown sugar, kosher salt, spices)
- olive oil
- salt & pepper
Instructions
- Preheat the oven to 450°F. Halve the pitas lengthwise. Zest and juice the lemon. Drain and rinse the lentils; combine with 1 tsp of water and finely mash with a fork (or potato masher). Thinly slice the cucumbers into rounds on an angle. Peel, halve and mince the shallot. Mince the garlic. Roughly chop the parsley and cilantro leaves and stems. Pick the mint leaves off the stems; roughly chop the leaves and combine with the parsley and cilantro.
- In a bowl, combine the mashed lentils, demi-glace, panko, shallots, herb medley, ½ the garlic, ½ the lemon zest and a drizzle of olive oil; season with ¾ of the spice blend and S&P to taste. Mix until just combined. Using your hands, form the mixture into balls the size of golf balls. Transfer to a plate.
- In a large pan, heat a drizzle of oil on medium-high. Add the croquettes to the pan and cook, 2 to 3 minutes per side, until golden brown and warmed through.
- While the croquettes cook, place the pitas directly on the oven rack and warm, 1 to 2 minutes, until soft, pliable and warmed through. Remove from oven and drizzle the inside of the pitas with olive oil; season with S&P.
- While the pitas warm, in a bowl, combine the tahini, as much of the remaining lemon zest and garlic as you’d like, 1 tbsp of olive oil and 3 tbsp of water (double both for 4 portions); season with the remaining spice blend and S&P.
- In a bowl, combine the arugula, as much of the lemon juice as you’d like and 1 tbsp of olive oil (double for 4 portions); season with S&P to taste. Divide the warmed pitas between your plates. Fill with the arugula, cucumber and finished lentil croquettes. Drizzle the croquettes with as much of the tahini sauce as you’d like.
Recipe from Goodfood »
