There’s a bit of work with this recipe, but it’s well worth it. “Falagers” is the nickname we gave to falafels made from legumes soaked in lager beer before cooking. Making them from scratch is a bit of a give-and-take game. Too wet, add flour. Too dry, they’ll need an egg white. It’s all about a feeling and making sure the mixture holds together while still staying moist. Once baked, there’s plenty more yum when served with a smoky garlic tomato beer sauce.
Tips
- Baked falafels can be stored in the refrigerator for a day or frozen for longer-term storage. To serve, heat in 350 F (180 C) oven until piping hot. Serve with Smoky Tomato Sauce.
- Want a heartier serving? Shape into burger-sized patties and, once baked, tuck into a toasted bun, pita bread, or lettuce wrap with avocado slices, creamy hummus, and Smoky Tomato Sauce.
Best pairing suds
With the lentil falafel seasonings and the smoked overtones in the sauce, serve with a crisp blonde craft lager laced with a little malt and a hint of hops.
Falafel Sliders with Smoky Tomato Sauce
Ingredients
- 1 cup (250 g) dry green lentils
- 330 mL (11 oz) bottle regular or gluten-free lager beer
- 5 cups (1.2 L) water, divided
- 1 small head garlic
- 2 tsp (10 mL) avocado oil, divided
- 1 small cooking onion, coarsely chopped
- 1/2 cup (125 mL) chopped fresh cilantro
- 2 Tbsp (30 mL) chickpea flour, plus extra if needed
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) coriander
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1/8 tsp (0.5 mL) cayenne
- Smoky Tomato Sauce (recipe here)
- Slider buns (optional)
Nutrition
Per serving:
- calories156
- protein9g
- fat2g
- saturated fat0g
- trans fat0g
- carbohydrates27g
- sugars4g
- fibre4g
- sodium203mg
Directions
01
In large bowl, place lentils, beer, and 2 cups (500 mL) water. Stir together. Cover and refrigerate for 8 hours.
02
Preheat oven to 375 F (190 F). Slice just enough top off garlic head to expose cloves. Place in loosely fitted bed of foil. Drizzle with 1 tsp (5 mL) avocado oil and a bit of water. Bake in oven until cloves are soft when pressed, about 40 minutes. Remove and cool. Place roasted garlic in small bowl and refrigerate until ready to use.
03
Once lentils have fully soaked, drain and place in large saucepan along with 3 cups (750 mL) fresh water. Bring to a boil; then reduce heat to medium-low and, with lid ajar, simmer for 20 minutes, or until lentils are tender but not mushy. Drain well and set aside to cool.
04
Once cooled, place lentils in food processor along with onion, cilantro, flour, cumin, coriander, salt, and pepper. Pop roasted garlic cloves from their skins and add. Pulse until a coarse meal forms, occasionally scraping down sides of food processor with spatula. Texture should be like a firm, slightly chunky cookie dough. Do not overprocess to a smooth paste.
05
Transfer mixture to large bowl. Cover bowl with wrap and refrigerate for about 2 hours to slightly firm.
06
Preheat oven to 400 F (200 C). With damp palms, shape mixture into 2 in (5 cm) balls and slightly flatten into patties. Place on parchment-lined baking sheet in a single layer.
07
If mixture is too loose, return to bowl and stir in a little more flour, a tablespoon at a time, just until it will hold together. Be careful, as too much flour will make them dense. Lightly brush patties with remaining 1 tsp (5 mL) avocado oil.
08
Bake in oven for 10 minutes per side or until golden. Serve with Smoky Tomato Sauce. Delicious as sliders with arugula and sliced avocados, it can be served as an appetizer or a main course.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
