Lentil falafel

Name: Lentil falafel
Total time: 1500 s
Cuisine: British
Ingredients: 240 g cooked red lentils; Big handful of chopped fresh coriander; Big handful of chopped fresh parsley; 1 garlic clove; Squeeze lemon; 1 tsp salt; 1-2 fresh chilies (depending how spicy you like it!); 1 tbs Olive oil; 2 tablespoons any flour (I use chickpea or wholemeal)

Sara Telahoun @cook_14382185

Bristol, UK

These falafels are super easy to make and great to have in the fridge for snacking during the week. They can be fried for more crunch but I prefer them baked (and probably healthier too) and they can also be thrown onto salads, sandwiches and wraps - preferably with a big dollop of hummus and hot sauce! #WorldPulseDay

Sara Telahoun @cook_14382185

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Ingredients

25 mins

240 gcooked red lentils
Big handful of chopped fresh coriander
Big handful of chopped fresh parsley
1garlic clove
Squeezelemon
1 tspsalt
1-2fresh chilies (depending how spicy you like it!)
1 tbsOlive oil
2 tablespoonsany flour (I use chickpea or wholemeal)

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Steps

25 mins

1

Preheat the oven to 180 degrees C. Put all ingredients except the flour in the food processer and blend till you have a thick paste
2

Put the paste in a bowl and gradually add the flour, mixing as you go, until the consistency is dry enough to handle
3

Take about a tablespoon of the mixture and roll it into a ball With your hands
4

Place the falafel on a baking tray and repeat till all the mixture is done. Place the tray in the oven for 15 minutes or until pale brown on the outside and cooked through