These falafels are a protein powerhouse! Their main ingredients are black lentils which have 25 gms of proteins and amaranth which has 26 gms of proteins, now that is impressive.
Amaranth has all the essential amino acids required by the body and is often compared in terms of taste and texture to quinoa. It contains more than three times the average amount of calcium and is also high in iron, magnesium, phosphorus, and potassium. It’s also the only grain that contains Vitamin C.
Holy Basil, aslo known as “Tulsi”. It is one of the most sacred plants in India. In Hindu mythology, Tulsi symbolizes the goddess Lakshmi, the wife of Vishnu. The herb has been valued for centuries because of its benefits for the mind, body, and spirit. It is a powerful antioxidant with demonstrated antibacterial, antifungal, and anti-inflammatory properties. In Ayurvedic medicine, holy basil has been used to treat a variety of conditions – everything from stress, anxiety, common cold, bronchitis, fever and many other digestive complaints.
I love to break vegan myths because when I got into this lifestyle, I was very skeptical! I came from a mindset that without meat I won’t be able to get my proteins, and if I will, I’ll have to eat a boring diet. But, boy was I wrong!
I’ve been making falafels like this since I moved to the low fat vegan lifestyle because they are so simple to make and work with any ingredients that you have at hand. So if you don’t have black lentils, use chickpeas. If you don’t have amaranth use quinoa or any other grain, there really are no rules! And guys the low fat vegan lifestyle is the thing!! I haven’t seen such quick results in terms of fat loss and muscle gain and I’ve tried it all. Do check out my updated image in the about section, more coming soon! 😀 Cheers to making gains without killing the animals or the planet!
I also made a yummy salsa to go with these as I absolutely LOVE tomatoes and I hate preservative filled ketchups. So I make my own salsas and chutneys and love to experiment! This one has basil and garam masala in it and it turned out to be amazing!
You can have these with the salsa, turn them into burgers or sandwiches or crumble into rice dishes for that meaty texture and taste. Once you make these you’ll keep making them again and again, I guarantee it! And I’ll surely be posting similar recipes because these things are my absolute staple!
Amaranth and Black Lentil Falafels with a Holy Basil Salsa
|Prep time||Cook time||Total time|
|15 mins||40 mins||55 mins|
Oven baked amaranth and lentil falafels that can be eaten as is or made into burgers or sandwiches!
For the Falafels
- 2 Cups Cooked Black Lentils (or any other lentils)
- 2 Cups Cooked Amaranth
- 1/2 Inch Ginger
- 7-8 Small Garlic Cloves
- 1 Large Onion
- Bunch Cilantro
- Bunch Holy Basil (or any basil)
- 1 tsp Dry Thyme
- 2 tbsp Dry Mango Powder
- 1 tsp Dry Rosemary
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tbsp Psyllium Husk
- 2 tbsp Jawar Flour (or any other flour)
- 2 tbsp Soy Bean Flour (or any other flour)
- 3 tbsp Chickpea Flour
- Salt To Taste
For The Salsa
- 7-8 Tomatos
- 6-7 Small Garlic Cloves
- 6-7 Chilis (adjust according to your taste)
- Bunch Holy Basil (or any basil)
- 1 tsp Dry Mango Powder
- 1 tsp Coconut Sugar (or any other sugar)
- Salt to taste
- Cut up the onion, garlic, ginger and greens.
- In a bowl add up all the ingredients needed for the patty. If it’s too runny add some more flour. Put the mixture in the fridge to set for a while.
- Preheat the oven at 210 degree Celsius for 15 minutes, measure patties with a tablespoon and make them round with your hands.
- I use a silicone sheet so that they don’t stick without oil, you can buy one here or use some oil and parchment paper.
- Put the patties inside for 30 minutes or until they firm up, then flip them and cook for another 10 minutes.
- For the salsa put all the ingredients in a blender and blend.
- Cook in 1/4 cups of water until all the water dries.
- Enjoy as it is, in a sandwich or as a burger!