Considering how much food I share here on my space, it might come as a surprise to some readers that my appetite is not always the best. I suppose that is one of the reasons I take such care to make good food with a kick to stimulate hunger.
Also, again perhaps because of my petite appetite, I adore little bites, such as falafels which were on the menu again recently. These are not your most traditional falafels as chickpeas don't show up here, but French lentils, quinoa and soft goat cheese surely make for a unique, creamy falafel with a wonderful nutty and peppery flavor. These baked falafels are crisp, though they almost literally melt in your mouth. To make the dinner more filling as I was sharing with friends, I served them up in pita pockets, and with a dill pickle on the side and served with a divine coconut and fenugreek sauce with sun-dried tomatoes, you really don't need anything else except perhaps a side salad.
|Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce|
|Recipe by Lisa Turner|
Adapted from Feasting at Home
Cuisine: Middle Eastern
Published on September 20, 2014
Crispy baked falafels with a creamy, nutty and peppery French lentil, quinoa and goat cheese interior, served with a delicious, tangy and zesty coconut, fenugreek and sun-dried tomato sauce
I'm sharing this with lovely Jac's Bookmarked Recipes.
Other little bites to enjoy:
Baked Quinoa Falafel Bites
Green Pea Falafel
Chickpea Potato Koftas with Ricotta Cheese
Split Pea Cilantro Dumplings in a Coconut Curry
On the top of the reading stack: The New Criterion
Audio Accompaniment: Carbon Based Lifeforms