Now that I’ve over-glutenized the past few days with the No-Knead Multigrain Bread, it’s time for a little fantastic gluten-free action. Last month at our weekly potluck, we celebrated a few birthdays with a Vegan Balls & Gluten-Free Phallic night. My friend Mark showed up with some awesome gluten-free vegan lentil falafel things that I fell in love with. Spicy, lentil, quinoa nuggets wrapped in lettuce with a splash of lemon, they made my night and now they can make yours too. Feel free to fry them in a tiny bit of oil or just leave them unfried–either way they’re delicious.

Lentil Quinoa “Falafel”

adapted from Zerrin

1 c cooked red lentils
2 c cooked quinoa
3 tsp salt
3 tsp cumin
1 tsp aleppo pepper
black pepper to taste
1 tbsp olive oil
1 onion, diced
1 carrot, peeled and diced
1 jalapeno, diced (with seeds)
3 cloves garlic, diced
half bunch of parsley, minced
lettuce and lemon for serving

Place the cooked lentils and cooked quinoa in a large mixing bowl.

Meanwhile, saute the onion and carrot dice in the olive oil for 5-7 minutes until translucent. Add the diced jalapeno and garlic and saute 1 minute more. Add the salt, cumin, aleppo pepper, and black pepper and saute 1 minute more. Deglaze the pan with a splash of water and transfer the onion mixture to the bowl with the lentils and quinoa.

Add the chopped parsley. Stir the mixture with a spoon until well combined. When it’s cool enough to handle, mix with your hands for a few minutes more, then form into balls.

At this point you can fry the falafel or leave it as is.

Serve with fresh lettuce to wrap the falafel in and spritz with lemon before eating.