I was really missing all of the great falafels I had been eating whilst abroad, but all I had on hand was a bag of red lentils. These are baked and not fried to make them slightly lighter and IMO more versatile (read: can eat at breakfast and not feel guilty) These are ABSOLUTELY NOT falafels but what they are is crunchy on the outside and soft on the inside - they can be popped into a tomato sauce over pasta, eaten as part of a salad bowl or my favourite - just as they are, straight outta' the bowl with sweet pickles. —Jodie Nixon
Dried Red lentils
Red onion, finely diced
Garlic clove, minced
Plain flour (heaped)
Hot chilli (optional)
In This Recipe
Preheat your oven to Gas 5 (190c).
Rinse lentils and put into saucepan. Cover with water. Bring to the boil and simmer for 15/20 minutes or until the lentils start to break down slightly.
Rinse lentils again with cold water and set to drain through a fine sieve. Drain them well! Otherwise the mixture will be too moist to hold together. Gently press excess water out.
Add flour one tablespoon at a time and mix well after each addition. you may find that you need to add slightly more if your mixture is too loose.
Season with S + P to taste
When they are out of the oven, leave to cool before moving to container as they can be delicate when hot!