Baked Red Lentil Falafel with Lemon Tahini Dip

• 50 gred lentils(dry, raw)
• 15 gred onion(about half an onion)
• ½ clovesgarlic
• 3 ¾ gparsley(fresh, a small bunch)
• 10 grolled oats(fine, for binding)
• ¼ tspcumin
• ¼ tspcoriander(ground)
• ⅛ tspbaking powder
• 3 ¾ golive oil
• 10 gtahini
• ⅛ piecelemon(juice only)
• 7 ½ mlwater
• 2 ½ gsesame seeds

Instructions

1. 1

   Put the 50 g red lentils in a bowl, cover with plenty of cold water and soak for one hour. Drain in a sieve afterwards and let them dry off well. The lentils are not cooked, otherwise the mix turns too soft.

2. 2

   Preheat the oven to 200 °C fan and line a baking tray with parchment. Peel and roughly dice the 15 g red onion and ½ cloves garlic.

3. 3

   Add the drained lentils, onion, garlic, 3 ¾ g parsley, 10 g rolled oats, ¼ tsp cumin, ¼ tsp coriander and ⅛ tsp baking powder to a blender. Season with salt and pepper and blitz to a coarse mix that still has a little texture.

4. 4

   Let the mix rest for ten minutes so the oats can bind the moisture. With damp hands, shape about 16 small balls and place them on the tray. Brush all over with the 3 ¾ g olive oil.

5. 5

   Bake the falafel for 25 minutes, turning them once halfway through, until golden and crisp on the outside. That keeps them juicy inside and stops them falling apart.

6. 6

   For the dip, stir the 10 g tahini, the juice of the ⅛ piece lemon and the 7 ½ ml water until smooth and creamy. Season with a pinch of salt. If the dip is too thick, stir in a little more water spoon by spoon.

7. 7

   Scatter the warm falafel with 2 ½ g sesame seeds and serve with the lemon tahini dip. They taste great warm or at room temperature and prep well for the week.

Nutrition per 100 g