Laird Lentil Falafels

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The Laird lentil is to the culinary world what Marquis wheat was and Yukon Gold potatoes are – a true, unmitigated star!  Released as a registered cultivar way back in 1978,  it is still the standard for large-seeded green lentils all around the plant-breeding world.  I’m glad Tom chose Laird to make these classic Falafels.

  • ¾ cup green lentils
  • ½ tsp baking soda
  • 1 litre cold water
  • ½ tsp coriander seed
  • ½ tsp red chili flake
  • ½ tsp fennel seed
  • 2 clove garlic
  • ½ tsp chopped fresh cilantro
  • Juice and zest of 1 lemon
  • Salt and pepper to taste

Combine lentils, baking soda, and water in a large plastic container, soak overnight in fridge.

Remove lentils from fridge, drain and discard the soaking water.

Combine all spices in a spice grinder and process until you have a fine powder.

Place lentils, spice mixture, lemon, and cilantro in the bowl of a food processor; process until a coarse paste is achieved, season with salt and pepper to taste.

Roll into small balls.  Fry at 350F until deep golden colour.

Drain on paper towel and lightly season with salt.

Served with fresh pita, pickled turnips, tomatoes, lettuce, onion, cucumber or other fresh vegetables and garlic tahini mayonnaise.

Serves 4.

Chef Tom Brodi
Toronto/Montreal, ON

Drawing on his relationships with local purveyors and suppliers, Chef Tom Brodi has a passion for creating menus that incorporate the most authentic, seasonal and sustainable ingredients.  These local influences, along with hints of Chef Brodi’s own heritage, are evident in his unique twists on classic dishes.  

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Author: Anita

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