Meatless Monday – Lentil Falafel with Garlic Yoghurt Sauce

Serves 4

I love felafel and I love lentils so I knew of course, I this recipe! Best of all, the felafel are baked not fried, so they taste good and they’re good for you too! We like to serve these with a finely chopped Israeli salad on the side, but they’re just as awesome, simply served up with the sauce and some salad greens. We rarely have any of these patties of deliciousness left over, but when we do, they’re  a welcome addition to any lunch box. I’ve updated this recipe with some new pics and a Thermomix conversion but however you make your felafel, they’ll taste totally fabulous!

Ingredients

1 x 400g can brown lentils, rinsed and drained

1 cup (70g) fresh breadcrumbs

100g ricotta

1 egg

1 teaspoon ground cumin

1/4 cup coriander leaves

1 teaspoon finely grated lemon rind

sea salt and cracked black pepper

vegetable oil, for brushing

GARLIC YOGHURT SAUCE

1 cup (280g) thick plain yoghurt

2 cloves garlic, crushed

2 tablespoons tahini

2 tablespoons lemon juice

How to – Traditonal

1. Preheat oven to 220C / 200C fan forced. Line a baking tray with non-stick baking paper.
2. To make the garlic yoghurt sauce, mix all the ingredients in a small bowl and set aside.
3. Place the lentils, breadcrumbs, ricotta, egg, cumin, coriander, lemon rind, salt and pepper in a food processor and pulse until it’s just combined.

4. Shape 2 tablespoons of the mixture into small patties and place on the baking tray.
5. Brush the felafel lightly with oil and bake for 10 minutes on each side, or until crisp.
6. Serve with the yoghurt sauce.

How to – Thermomix

1. Preheat oven to 220C / 200C fan forced. Line a baking tray with non-stick baking paper.
2. To make the garlic yoghurt sauce, chop the peeled garlic cloves in the TM bowl for 10 seconds  on speed 8. Scrape down sides and base of bowl. Add the yoghurt, lemon juice and tahini and mix for 15 seconds  on speed 8.
3. To make the breadcrumbs, break 70g frozen bread into TM bowl and chop for 20 seconds  on speed 8.
4. Add coriander leaves to breadcrumbs and chop for a further 5 seconds  on speed 7.
5. Add the lentils, breadcrumbs, ricotta, egg, cumin, coriander, lemon rind, salt and pepper to the TM bowl and combine for 30 seconds  on reverse speed 4.

4. Shape 2 tablespoons of the mixture into small patties and place on the baking tray.
5. Brush the felafels lightly with oil and bake for 10 minutes on each side, or until crisp.
6. Serve with the yoghurt sauce.