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Falafel & Tahini Sauce

by noshnosh (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Family (1525)      Vegetarian (1517)      Quick (1387)      Simple (966)      Vegan (744)      Kids (743)     
Falafel is a great way to introduce a different cuisine and meatless meal to your diet. Made (in this instance) with lentils and chickpeas, you get the benefits of a high fibre and high protein meal, minus additional saturated fats and the higher cost.

These versatile munchkins freeze well, and are great to have on hand for a quick lunch or snack.

Preparation Time: 40 minutes
Cooking Time: 7 minutes
Makes: 4 servings

1 can green lentils, drained and rinsed
1 can chickpeas, drained and rinsed
1 1/2 cups coriander leaves
1 tbsp ground coriander seeds
1 tbsp ground cumin
1 chilli, finely chopped
1/2 brown onion, finely chopped
1 tsp garlic, crushed
olive oil

To serve
1/2 cup natural tahini
2 flatbread, for frying, plus additional if served in a wrap

Place all the ingredients (bar oil and tahini) in a food processor.

Blitz on high until a consistent, fine, and smooth mixture is formed.

Roll the mixture into bite-sized balls and then chill for at least 30 mins.

Using a wok, heat the oil over medium-high and lightly fry the falafel for 5-7 mins or until thoroughly browned.

Remove the falafel from the wok, and roughly shred the flatbreads into pieces. Quickly fry these dry over a high heat until they begin to darken and become crispy.

Serve the falafel either in a wrap with the tahini and mixed leaves, or as I have here; in a fresh tomato and snap pea salad and drizzled with the sauce.

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