Never deprive yourself of flavour! Julie’s vegan falafels are healthy and jam packed with deliciousness.
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2 ¼ cups canned lentils
1 cup water
1 tsp dried oregano
3 garlic cloves, finely grated or minced
1 finely chopped onion
3 cups finely chopped mushrooms
1 ½ cups finely chopped kale
¼ cups raw walnuts, finely chopped
2 cups bread crumbs
2 tbsp oil
3 tbsp balsamic vinegar
2 tbsp Dijon mustard
Juice of ½ a lemon
Purple cabbage, shredded and marinated in white wine vinegar
In a small pot, bring lentils, water, oregano, 1 garlic clove, ¼ cup of the onion and salt and pepper to boil. Bring back down and simmer for 10 minutes. Transfer to a bowl and let cool.
Sauté the remaining garlic, onion, mushroom and kale in oil for 10 minutes.
To the bowl of lentils add in the balsamic vinegar, lemon juice and mustard and mash with a potato masher. Add the breadcrumbs, walnuts and kale mixture and stir to combine.
Using your hands create golf ball sized balls and place on a baking sheet covered with parchment. Drizzle olive oil over top and bake for 15 minutes at 400.
Serve in a pita with tzatziki (vegan), pickled cabbage, tomato and chopped cilantro.
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