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Lentil Falafel Kebab
Middle Eastern
Main
30 mins
Vegetables/vegetarian
Easy
Serves
4

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
Ingredients
  • 500g cooked puy lentils, drained
  • 1 garlic glove, peeled
  • 15g salt
  • 2.5g cayenne pepper
  • 5g ground cumin
  • 5g ground coriander
  • 50ml water
  • 200g hummus
  • Garlic mayo
  • 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
Method
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Method
  1. 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.
  2. 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.
  3. 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.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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