Baked Lentil Falafels

Ingredients: Serves 4

2 cups (400g) lentils, cooked

1 cup (60g) fresh parsley

2 cloves garlic

Juice of 1 lemon

2 tbsp. all-purpose flour

1 1/2 tbsp. olive oil

1 tsp. salt

Method:

• Preheat the oven to 350F (180C). Pulse all the ingredients (except the flour) in a food processor until well combined. The mixture should look like semi-dry crumbs and should hold together when pressed.

• Stir the flour, and then form the mixture into patties, using a large tablespoon of mixture for each falafel. Place on a baking sheet and bake in the oven for 18-20 minutes.

• Serve warm or cold in salads, sandwiches, poke bowls, with dips. The falafels can be stored in the refrigerated for 2-3 days.