Red Lentil Falafel in a Naanwich

Step 1

Preheat the oven to 200C / 400F and line a baking sheet with parchment paper. Place the onion, garlic, and parsley into the bowl of a food processor and blend until finely chopped. Add the lentils, oil, flour, spices, and lemon juice, then pulse until combined and you can form loose balls with the mixture.

Step 2

Form golf ball sized patties and place them onto the prepared baking sheet. They will spread slightly so leave some space between each. Bake for 18-20 minutes or until golden and serve hot. Leftovers freeze well and can be refrigerated up to three days.

Step 3

Serve each sandwich with about a tablespoon or two of hummus, 2-3 falafel, and some rucola, pickled onions, and parsley. Yogurt is a great addition here (or tzatziki) and other veggies are nice too.