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Lentil, Chickpea & Mustard Falafel

Yields1 ServingPrep Time2 hrs 30 minsCook Time15 minsTotal Time2 hrs 45 mins

Falafel is a Mediterranean snack that we have recreated with local Saskatchewan flair. This is hands down the most popular dish on our menu at Skye Cafe and Bistro. The addition of mustard definitely gives it a flavour profile that complements the delicate flavour of lentils and chickpeas.

 1 ½ cups dried chickpeas
 ½ cup dried lentils (combination of green & brown lentils)
 ½ large onion, finely chopped (makes about 1 cup)
 2 Tbsp fresh parsley, finely chopped
 2 Tbsp fresh cilantro, finely chopped
 1 tsp dried hot pepper flakes
 1 tsp salt
 1 tsp cumin powder
 6 cloves garlic, finely minced
 ½ tsp mustard powder
 ½ tsp prepared mustard
 2 Tbsp Tahini paste
 6 Tbsp chickpea flour
 canola oil or vegetable oil for frying

Put chickpeas and lentils in a large bowl and add enough cold water to cover them by at least 2 inches (5 cm). Let soak overnight, then drain.


Place the drained, uncooked chickpeas, lentils and onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper flakes, garlic and cumin. Process until blended but not pureed. Add mustard powder, prepared mustard and Tahini paste and pulse.


When the mixture is evenly mixed, add 6 tablespoons of the chickpea flour and pulse. You want to add enough chickpea flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered for 2 hours.


Form the chickpea mixture into balls about the size of walnuts.


Heat 3 inches (8 cm) of oil to 375 F in a deep pot and fry one ball to test. If it falls apart, add a little chickpea flour to the mixture. Once correct consistency is reached, fry about 8 balls at once for a few minutes on each side, or until golden brown. Drain on paper towel.

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