- 1 cup lentils
- ½ cup curly parsley, chopped
- ½ cup cilantro, chopped
- 1 shallot, roughly chopped
1 teaspoon Morton & Bassett Sumac
1 tablespoon Morton & Bassett Cumin
1 teaspoon Morton & Bassett Coriander
1 teaspoon Morton & Bassett Garlic Powder
- 1 lemon
- 1-2 tablespoons olive oil
- ½ cup sour cream
1 teaspoon Morton and Bassett Ground Yellow Mustard
- salt to taste
1 teaspoon baking powder
Preheat the oven to 375° F.
Pre-soak lentils for at least 1 hour, then drain and place in a food processor.
Add parsley, cilantro, shallot, M&B Sumac, M&B Cumin, M&B Coriander, M&B Garlic Powder, baking powder, lemon juice from half a lemon, and a drizzle of olive oil into the food processor. Pulse until a coarse crumble has formed. Add olive oil as needed if it’s too coarse and not sticking together.
Using a tablespoon, scoop lentil mixture into small 1-inch balls and place on a parchment lined baking sheet, about 1 inch apart.
Bake for 20-25 minutes, flipping halfway through.
While the lentil falafel is baking, mix sour cream, M&B Mustard, lemon juice from remaining half of lemon, and salt. Whisk until well combined and serve as a dip on the side.
Once baked, garnish falafel with a sprinkle of fresh parsley, and enjoy!