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Green Lentil, Pistachio and Walnut Fauxlafel



for the tahini sauce

  • 1/2 cup raw or roasted tahini
  • 1/4 cup water, plus more to thin out as desired
  • 1 TB apple cider vinegar
  • salt, to taste

for the fauxlafel

  • 3 cups water
  • 1/2 cup green lentils, picked over and rinsed
  • 1/2 cup walnuts
  • 1/2 cup pistachios
  • 24 cloves of garlic, minced
  • 1/3 cup fresh mint, chopped
  • 1/3 cup black or white sesame seeds
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp Ener-G, whisked with 4 TB water
  • 4 TB flour
  • 1 TB chickpea flour
  • canola or grapeseed oil, for frying

pita breadextra chopped fresh mint, for serving


To make the tahini sauce

  1. Whisk together all of the sauce ingredients and place in the refrigerator to chill.

To start the fauxlafel

  1. Place the water in a small to medium-sized pot or saucepan and bring to a boil. Add in the lentils and keep at a low simmer, uncovered until al dente, about 15 minutes.
  2. While your lentils are cooking, place the walnuts and pistachios in a dry, flat-bottomed pan. Toast over medium heat for just a few minutes, stirring to ensure they do not burn. Transfer to a food processor and pulse a few times until they are roughly chopped. Scrape the chopped nuts into a large bowl, then add in the garlic, mint and sesame seeds, stirring well. Whisk together the rest of the fauxlafel ingredients* and add to the mixture, stirring well.
  3. *Only add in the baking powder if frying right away—otherwise, add it later to the cold mix right before frying.
  4. By now, your lentils should be done. Pull a couple from the water and test them to ensure they are al dente. Strain the water, then transfer the lentils to the food processor and pulse several times to achieve a rough chop. Transfer the warm chopped lentils to the bowl and stir well.
  5. Pull a golfball-sized amount of the mixture and form a sphere with it, first buy cupping your palms together and slightly squeezing it into a sphere. Once it is firmly packed, then lightly roll it between flattened palms to create a smooth sphere. You may need to add a few splashes of water and sprinkles of flour as needed to the mixture to achieve a cohesive consistency.
  6. You can then form as many spheres as you’d like right away, or place the mixture into the refrigerator to chill and fry later. (note: once thoroughly chilled, I needed to add in an additional 3 TB of water and 2 TB of plain flour to get the mixture to adhere correctly.)
  7. Place several inches of grapeseed or canola oil into a small saucepan over medium-high heat. After about 7 minutes, throw a pinch of batter into the oil—if it sizzles immediately, you are ready to fry. You can also heat to 350 degrees with a thermometer if you like.
  8. Fry 3-4 spheres at a time for about 4 minutes, or until golden brown. Remove from the oil onto paper towels and sprinkle with a little salt immediately.
  9. Serve the fauxlafel with the tahini sauce (add a little water to thin it out as desired), sprinkled with extra sesame seeds and garnish with fresh mint leaves.
  • Cook Time: 1 hours