{"id":22531,"date":"2017-03-28T05:00:17","date_gmt":"2017-03-28T11:00:17","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=22531"},"modified":"2021-04-27T12:03:59","modified_gmt":"2021-04-27T18:03:59","slug":"spicy-vegan-sunflower-lentil-falafel-with-smoky-tomato-aioli","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/spicy-vegan-sunflower-lentil-falafel-with-smoky-tomato-aioli\/","title":{"rendered":"Spicy Vegan Sunflower-Lentil Falafel with Smoky Tomato Aioli"},"content":{"rendered":"

These baked spicy vegan sunflower-lentil falafel with smoky tomato aioli pack a kick of heat and lots of plant-based protein. They're made with a base of greens lentils and ground sunflower seeds and are both grain-free and gluten-free. Enjoy them all on their own or tuck them into wraps, top with veggies, and generously drizzle with smoky tomato aioli.<\/em><\/strong><\/p>\n

\"Spicy<\/p>\n

The idea for these spicy vegan sunflower-lentil falafel with smoky tomato aioli popped into my mind two weekends ago.\u00a0After taking several weekends in a row completely off work, I woke up that Sunday with a rush of inspiration to get a head start on the week.<\/p>\n

I planned my schedule for the upcoming week, created a grocery list, dove headfirst into a whirlwind recipe brainstorming session, and merrily replied to comments. It felt breezy, effortless, and so darn enjoyable.<\/p>\n

Isn't that the best? When tasks we deem \"work\" unexpectedly take on the vibe of weekend-appropriate fun and feel like a natural extension of who we are? At the very least, a\u00a0head start smoothes out the edges on that impending case of the Mondays.<\/p>\n

\"Spicy<\/p>\n

Over the last few years, taking the\u00a0weekends off work became a rare occurrence for me. What started out as an inspired, I-can't-wait-to-get-into-the-kitchen habit a few years ago morphed into a I-must-work-weekends-if-I'm-ever-going-to-finish-this-book routine morphed into a weekend-hustle-or-bust mentality.<\/p>\n

As book work settled down and I transitioned into this\u00a0year of leave from my position as a psychologist, that old habit failed to fall away. I\u00a0tried<\/em> to relax, but if you've ever\u00a0tried<\/em> to relax, then you know that\u00a0trying\u00a0<\/em>to relax isn't exactly relaxing. It's usually shrouded in guilt and tinged with shame.<\/p>\n

Just when I'd finally shut my eyes in hopes of a nap (serenaded by the interstellar hummings of the latest cosmically charged documentary), those icky ego ramblings would flare\u00a0up.\u00a0Did you work\u00a0hard enough to earn this? So-and-so's still grinding, why aren't you?\u00a0<\/em>Shouldn't you be interacting on social media? Shouldn't you be replying to all those lovely comments people left you? Shouldn't you be doing anything else but relaxing?<\/em><\/p>\n

Ugh.<\/p>\n

So I'd yank myself off the couch and effort my way through whatever work my internal dictator insisted\u00a0needed to get done right that very moment<\/em>.<\/p>\n

Eventually, I realized that powering through the weekends was no longer serving anyone. Not me, not Dan, not my family, not my friends, and not you.<\/p>\n

Come Monday, instead of feeling refreshed and reinvigorated for the week, my inspiration tank was empty and my patience low. My sass, however, was always at an all-time high. Steer clear: Bitchful, I mean,\u00a0Blissful\u00a0<\/em>Basil comin' through.<\/p>\n

Slowly but surely, I've learned how to relax again. What a weird thing to say. Yet this problem seems to be one that many of us face. With increasing technology, comes increasing pressure to be present. Not within each moment, but within social media, email\u00a0inboxes, the comments sections, etc.<\/p>\n

It's become difficult\u00a0to truly disconnect when we're all so... well,\u00a0connected<\/em>.<\/p>\n

I wouldn't say I'm a totally carefree, easy-breezy weekender once again, but I'm getting there\u2014renegotiating that delicate balance between work and play by tapping into the soft-spoken wisdom of intuition. Most weekends it says,\u00a0let's play<\/em>. But once in a while it says,\u00a0let's play work.<\/em> And so I do.<\/p>\n

\"Spicy<\/p>\n

These spicy vegan sunflower-lentil falafel are brimming with plant-based protein. Savory, satisfying, and nourishing, they can be enjoyed on their own or tucked into collard\/romaine leaves, pita bread, or your wrap of choice.<\/p>\n

I like to top them with a sprinkling of shredded purple cabbage, cilantro, and a generous drizzle of smoky tomato aioli, but feel free to dress them as you please.<\/p>\n

As written, the recipe yields falafel with a swift\u00a0kick of heat, but you can certainly tame their fiery spirit if you're sensitive to spice\u00a0or craving\u00a0a walk on the mild side.<\/p>\n

To make them, you'll start by simmering one cup of green lentils until tender.<\/p>\n

While the lentils simmer, you'll add half cup of raw sunflower seeds to a food processor and process until ground into a coarse flour.<\/p>\n

Then, add the cooked lentils to the food processor along with lots of fresh parsley, cilantro, garlic, a bit of chipotle pepper, squeeze of fresh lemon juice, ground coriander and cumin, sea salt, and a pinch of cayenne pepper.<\/p>\n

Pulse several times to thoroughly mix, chop, and mash like so...<\/p>\n

\"Spicy<\/p>\n

Then, scoop out about two tablespoons of the falafel dough, gently form into a patty, and place on a lined baking tray.<\/p>\n

Repeat with the remaining mixture, forming about 18 patties total.<\/p>\n

\"Spicy<\/p>\n

Bake the patties for about 20 minutes, or until their exteriors are deep golden and their tops begin to crackle.<\/p>\n

\"Spicy<\/p>\n

While the patties bake or cool, you'll get to work on the smoky tomato aioli.<\/p>\n

To a blender, add raw cashews, filtered water, fire-roasted tomatoes, chipotle pepper, garlic, apple cider vinegar, smoked paprika, and sea salt. Then, blend on high until super smooth and saucy.<\/p>\n

Once the falafel patties have cooled a bit, tuck them into collard or romaine leaves, pita pockets, a sprouted wrap\u2014whichever falafel\u00a0vessel you're craving\u2014and top with shredded purple cabbage, cilantro, and a drizzle of that smoky tomato aioli.<\/p>\n

Serve warm with lemon wedges for spritzing, and enjoy.<\/p>\n

\"Spicy<\/p>\n

 <\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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\"Spicy<\/div>\n\t
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5<\/span> from 3<\/span> votes<\/div><\/div>\n<\/div>\n

Spicy Vegan Sunflower-Lentil Falafel with Smoky Tomato Aioli<\/h2>\n
<\/div>\n
These baked vegan falafel pack a kick of heat and lots of plant-based protein. They're made with a base of greens lentils and ground sunflower seeds and are both grain-free and gluten-free. Enjoy them all on their own or tuck them into wraps, top with veggies, and generously drizzle with smoky tomato aioli.<\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Bigger Bites<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Gluten-Free, Grain-Free, plant-based, Vegan<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>18<\/span> patties<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

Spicy Sunflower-Lentil Falafel<\/h4>