These mushrooms and lentil ‘falafels’ are easy to make and full of flavour! They also make great veggie burgers. These can be made ahead, stored in the fridge or freezer and can be reheated for healthy midweek meals. There is an option for both vegan and vegetarian version of this recipe.
1 cup cooked brown lentils (I am sure that black or green would also work)
1 tablespoon olive oil
½ onion finely sliced (red or white)
2-3 garlic cloves, minced
125g mushrooms, sliced (you can mix your mushrooms or stick to one variety)
½ cup oats
½ cup walnuts (pecans or cashews can also work)
1 tsp cumin
1 tsp coriander
Salt & pepper to taste
Chilli flakes (optional)
Flax egg - 1 tbs ground flax + 3 tbsp water to make the recipe vegan (or use 1 egg)
2tsp soy sauce
Handful fresh parsley finely chopped (any fresh herb will work here)
Green Tahini Sauce
150ml tahini paste
70ml lemon juice
Sprinkle of hot paprika (optional)
Salt and pepper to taste
1 clove of garlic, crushed
30g parsley (or mix of herbs – I often use parsley and dill)
Cook your lentils, you can make these ahead of time or use pre-cooked lentils to speed up the process. I like to follow this recipe for lentils.
While your lentils are cooking, sauté the onion in olive oil until it softens, then add the garlic and the mushrooms. Cook over a medium heat for 5-6 minutes. Then lower the heat and cook until they are very tender and fully cooked through.
While your mushrooms are cooking prepare your tahini sauce. You can either mix by hand or using a blender. Simply mix everything together – you may need to add more water if it is too think.
Using a food processor blend the oats into a thick flour. Add in the walnuts and pulse until they break down. Add the lentils, mushroom mixture, spices, flax ‘egg’ (or egg), salt & pepper and pulse until the ingredients are all well combined and it forms a thick dough-like consistency. It does not need to be completely smooth. Scoop the mixture into a mixing bowl and add the fresh herbs (you can also add more lentils here if you have some left over for texture) and stir through.
Using your hands form into 8-10 little ‘falafels’ or 3-4 larger burger patties.
Sear in olive oil in a pan over medium heat. Ensure that they brown and form a crust before you turn them over – this will keep them from sticking to the pan.
Serve in a pita bread with tahini dressing and a side salad!
Feel free to mix up the herbs and spices and try different flavours.
These also work really well on top of a grain bowl.
I like to make a big bunch and freeze some for later.