Lentil Falafel

• 4 cups cooked lentils (I used green)
• 3/4 cup flour, divided (plus probably a little more)
• 2 teaspoons cumin, ground
• 2 garlic cloves, minced
• 1 -2 tablespoon lemon juice
• salt & fresh ground pepper
• 1/2 cup brown onion, finely chopped
• 1/4 cup parsley, chopped
• 2 large eggs
• vegetable oil, for frying
• warm pita bread
• tzatziki, sauce (you can find a great recipe on zaar )

1. 1. Place lentils, 1/4 cup flour, cumin, garlic, lemon juice, and salt and pepper to taste in a food processor and process until almost smooth. Add onion, parsley and eggs; process to combine. Transfer mixture to a bowl. Check to see if the mixture can be somewhat formed into balls, if it needs more thickness, continue adding flour a little at a time until you can work with it. The mixture will remain soft and pudding-like, but you should be able to work with it. (If you do not have a food processor you can use a potato masher and elbow grease).
2. 2. Combine remaining 1/2 cup flour with salt and pepper to taste. Form lentil mixture into 1-1/2-in. balls; coat with seasoned flour. I found it helpful to coat my hands with the flour to form the balls and that was enough flour to make a nice brown crust on the falafels. Deep fry balls in 350u0b0F oil 3-5 min., or until crisp but fluffy; drain and keep warm.
3. 3. Serve warm with pita and tzatziki. I also stuffed my pita with some spinach and shredded carrots and it was great. Get creative and use whatever veggies you have on hand.

flour, cumin, garlic, lemon juice, salt, brown onion, parsley, eggs, vegetable oil, warm pita bread

Taken from www.food.com/recipe/lentil-falafel-422971 (may not work)