Floating Olive Branch


2 cups cooked lentils

1/4 cup red onion, peeled and minced

2 garlic cloves, peeled and minced

1 cup bread crumbs

1 egg

1 Tbs. tomato paste

1 tsp. Turkish Seasoning

1 tsp. ground cumin

1/2 tsp. Fleur de Sel

1/4 cup Cilantro and Red Onion Infused Olive Oil

4 pita or naan bread, toasted

1/2 cup hummus or tahini

1/2 cup prepared tzatziki sauce

3/4 cup cucumbers, sliced

3/4 cup cherry tomatoes, halved

1/4 cup red onion, peeled and thinly sliced

Fresh parsley, mint, and cilantro


Place lentils in a large bowl and, using a fork or potato masher, mash until semi-smooth. Add onion, garlic, bread crumbs, egg, tomato paste, Turkish seasoning, cumin, and salt, stir until combined and sticky. Using a scoop or measuring cup, portion the mixture into even balls and flatten gently, with your hands, to form patties. Heat olive oil in a large skillet over medium-high heat. Once hot, working in batches if necessary, crisp falafel, about 1-2 minutes per side, or until golden brown and warm throughout.

Top toasted pita or naan with hummus and tzatziki. Divide falafel between the flatbread and top with cucumbers, tomatoes, red onion, and fresh herbs.