Falafel can be eaten in many forms. One of my favorite ways to eat it (and this weeks recipe) is in a marinara sub. When I make falafel I like to make sure I make extra so I have left overs for easy throw together meals.
You can have it in salad, in a sandwich, or in pasta. What is your favorite way to eat falafel. I’d love some new ideas!
Lentil Falafel Marinara Subs
- 2 cups cooked lentils (rinsed, cooked according to packaging)
- 2 TBS cilantro
- jalapeño seeded and chopped (Optional: for extra spice)
- 1 tsp Turmeric
- Italian seasoning (1tsp basil, 1 tsp oregano, 1 tsp parsley)
- 1 tsp salt
- 1 tsp minced garlic
- 1 tsp lemon juice
- 4 – 6 TBS flour
- 1 TBS olive oil
- favorite marinara
- Dairy/egg free sub rolls (Most, if not all bakeries have them)
- Preheat the oven to 350º and grease a baking sheet.
- Add all the ingredients except the flour to a food processor. Pulse until you have a paste like consistency.
- Transfer the mixture to a mixing bowl and stir in the flour one tablespoon at a time. You want the mixture to be dry enough to handle so it doesn’t stick to your hands.
- Use a 2 TBS measuring spoon to scoop out the mixture. Shape it into a ball and place on the baking sheet. The mixture should make about a dozen falafel balls.
- Place in the oven and bake for about 20 minutes or until they start to turn golden colored. *While the falafel is baking heat the marinara sauce in a sauce pot on the stove top.
- Take them out of the oven and begin assembling. Place falafel on a sub-roll and ladle the sauce over the falafel. *You can purchase dairy-free mozzarella cheese or even a dairy-free Parmesan cheese. I personally like to grind up cashews and sprinkle it over top.
*I also enjoy this falafel recipe with spaghetti. It’s great for adding protein any Italian meal