Starter

Carrot and lentil falafel

Ingredients

Cooking time:
22 min.
Number of person:
4
Difficulty:
Low
Course:
Diet:
Time:
Falafel

Step 1

Peel the carrots and cut them into pieces of about 3cm. Wrap them in baking paper and cook them in the oven in the microwave mode on full power for 5 minutes. You should get 90gr. of cooked carrots.

Step 2

Let them cool completely before blending them together with the cooked lentils, grated ginger, salt and cooked cannellini beans.

Step 3 and 4

Form into 20cm balls, slightly flattened. Gently toss them in the seed mixture and place them, slightly spaced, on top of a baking tray lined with parchment paper. Bake them in a 190° ventilated oven for 17 minutes.

Allow them to cool before moving them from the baking sheet.
Serve the falafel with the vegan aioli and a few teaspoons of carrot leaf pesto.

Vegan aioli

Cut off the top of the garlic head. Cover it with aluminum foil and place it on a rack and place it in the centre of your oven. Set fan-assisted mode at 200° for 30/40 minutes or until completely softened. Scoop out the pulp from a baked garlic clove and place it in a high-sided container with the soy milk.

Cut off the top of the garlic head. Cover it with aluminum foil and place it on a rack and place it in the centre of your oven. Set fan-assisted mode at 200° for 30/40 minutes or until completely softened. Scoop out the pulp from a baked garlic clove and place it in a high-sided container with the soy milk.

Carrot leaf pesto

Blend all ingredients together until smooth.