Lentils have a depth of flavour and complexity that make these falafels something really special. This dish can be whipped up easily from store cupboard ingredients, although it's even better if you make your own hummus, garlic mayo and chilli sauce
Recipe courtesy of
500g cooked puy lentils, drained
1 garlic glove, peeled
2.5g cayenne pepper
5g ground cumin
5g ground coriander
Chilli sauce (sriracha style works well)
2 handfuls of baby salad leaves dressed with olive oil
Vegetable oil, perferably rapeseed
4 flatbreads, homemade or bought
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Blitz the lentils, garlic, salt, spices and water in a food processer to a rough paste. Use a dessert spoon to portion the falafel, taking a scoop of the mix, smoothing and compressing it against the spoon with your other hand, then sliding it off onto baking parchment.
Heat the oil to 180C in a deep pan and fry the falafel for 3-4 minutes until they are brown and crispy. Drain them well ans season when they are still piping hot.
Warm the flatbreads and spread a spoonful of hummus in a line down the middle of each one. Place 4-5 pieces of falafel onto the hummus, and top with some salad leaves, garlic mayo and chilli sauce.
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