The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
Plant Prospect Chef Mauro led a workshop for members of the National Union of Students, teaching participants how to make these easy red lentil falafels. They were a hit, and can be served with mango salsa and beans in a burrito wrap. Soaked red lentils are easier to digest and help reduce anti-nutrients like phytic acid, enhancing nutrient absorption. They provide a rich source of plant-based protein, fiber, and essential minerals that support heart health and stabilize blood sugar levels.
1. After soaking the lentils, wash them thoroughly.
2. Blend them in a food blender with all the ingredients, adding the bicarbonate of soda at the end.
3. Roll into small balls using the palm of your hands.
2. Heat the vegetable oil and fry the little balls created using a spoon, until they are brown on each side.
