Serves: 4

INGREDIENTS:

- 1 cup red split lentils

- 1/2 cup fresh bread crumbs

- 1 bunch parsley

- 1/4 bunch coriander

- 3 cloves of garlic

- 1 egg

- zest of 1 lemon

- 1tsp tumeric

- 1tsp ground cumin

- 1/2 tsp cayenne pepper

- pinch of salt

- peanut oil

- 200g natural Greek yoghurt

- 2tb tahini

- juice of 1/2 a lemon

METHOD:

1. Rinse lentils thoroughly and boil on the stove for 15 minutes

2. Meanwhile, place fresh herbs and garlic in a food processor and blend well. Transfer this mixture to a large mixing bowl

3. Drain the cooked lentils and puree with a stick blender. Add lentils to the mixing bowl

4. To the lentil and herb mixture, add egg, lemon zest, spices and salt and mix until well combined

5. Roll mixture into evenly sized balls

6. Heat a frying pan over medium-high heat and add 2 tsp peanut oil. Cook falafels for 5 minutes on each side or until golden brown

7. Meanwhile, make the sauce by mixing yoghurt, lemon juice and tahini

8. Serve with toasted pita and a tabouli salad