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Summer bowl - Green lentils falafels & creamy dressing (GF + vegan)

Bol d'été falafels lentilles vertes vegan sans gluten
Bol d'été falafels lentilles vertes vegan sans gluten

This vegan and gluten-free green lentil falafels recipe may seem complicated and time-consuming, but it's really not! Simply place the green lentils with onion and garlic in water and leave to cook over a low heat, watching from time to time. As we want the lentils to be very soft so we can mash them easily with a fork, we don't need to watch the lentils cooking! And what I love about this recipe is that the green lentils can be cooked the day before as they keep very well once cooked. Once cooked, simply mash them with a fork or in a mixer and add flour to form pretty balls before putting them in the oven for healthier cooking.

The creamy cashew sauce can also be prepared in advance, as it keeps well for several days in the fridge. It's perfectly possible to make a neutral base for the week and then add herbs (coriander, mint, parsley...) or spices (curcuma, curry...) to accompany the different meals of the week. In this recipe, I suggest adding fresh mint to give this summer buddha bowl a kick.

Summer bowl - Green lentils falafels & creamy dressing


For the green lentil falafels

  • 150 g green lentils

  • 1 clove garlic

  • 1/2 onion

  • 2 tbsp flour of your choice (buckwheat, quinoa, chickpeas, etc.)

  • small bunch parsley

  • pinch unrefined salt

  • 1 tbsp olive oil

For the bowl

  • 120 g brown rice

  • 1 cucumber (depending on size)

  • 2 tomatoes (depending on size)

  • small bunch fresh mint

For the creamy cashew sauce

  • 50 g cashews (soak for approx. 10 minutes in boiling water)

  • juice of ½ lemon

  • 1 clove garlic, raw or baked in skin, or 1 tsp garlic powder

  • pinch unrefined salt

  • water

  • optional: fresh mint


Preparing the green lentil falafels

  • Place the green lentils, chopped onion and halved garlic in a saucepan. Add water and cook for 20-25 minutes, covered, until tender. When cooked, drain and cool to room temperature.

  • In the bowl of a blender, place the lentils with the cooked garlic and onion, and add the olive oil, selected flour and chopped parsley. Blend to a thick paste. You can also mash with a fork in a large bowl.

  • Form balls with your hands and place on a baking tray lined with baking paper, or directly on the tray. Bake for 30 minutes at 180°C. Alternatively, place the balls in a frying pan with a little olive oil and fry until lightly browned.

Bowl preparation

  • Cook the rice in your own way, using a pressure cooker or saucepan.

  • Chop the tomatoes and cucumber.

  • Chop the mint.

  • Set aside until ready to serve.

Preparing the creamy cashew sauce

  • Place the cashews (without the soaking water), lemon juice, garlic clove, fresh mint, salt and a little water in a blender.

  • Blend to a smooth, chunk-free sauce. Add water according to desired consistency.

  • Season to taste.

Bol d'été falafels lentilles vertes vegan sans gluten
Bol d'été falafels lentilles vertes vegan sans gluten



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