Lentil Falafel

Directions

1. Place the red split lentils in a large bowl and add enough cold water to cover them by at least 2 inches; soak for 1 hour. Drain.
2. Place the whole green lentils in a large bowl and soak overnight. For a quick soak, place them in a pot covered by 2 inches of water and bring to a boil. Remove from heat, drain and cool.
3. Place the drained lentils and the onions in the bowl of a food processor. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not puréed—it should look mealy. If needed, add a bit of flour.
4. Sprinkle in the baking powder, and adjust seasoning to taste.
5. Form the mixture into balls about the size of walnuts, using water to wet hands so the balls don’t stick.
6. Heat 3 inches of oil to 350°F in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Fry the balls until golden brown; drain on paper towels.
7. Serve with whole wheat pita, lentil hummus, and garnish with tomato, onion, lettuce and peppers.