Taken from Fresh and Light by Donna Hay (£18.99; Hardie Grant)
Ingredients
- 1 x 400g can brown lentils, drained and rinsed
- 1 cup (70g) fresh breadcrumbs
- 100g ricotta
- 1 egg
- 1 teaspoon ground cumin
- ½ cup coriander (cilantro) leaves
- 1 teaspoon finely grated lemon rind
- sea salt and cracked black pepper
- vegetable oil, for brushing
- salad greens and mustard cress*, to serve
For the garlic yoghurt sauce:
- 1 cup (280g) thick plain yoghurt
- 2 cloves garlic, crushed
- 2 tablespoons tahini paste*
- 2 tablespoons lemon juice
- 2 tablespoons chopped chives
Method
Preheat oven to 220°C (450°F)
To make the garlic yoghurt sauce, combine the yoghurt, garlic, tahini, lemon juice and chives. Set aside
Place the lentils, breadcrumbs, ricotta, egg, cumin, coriander, lemon, salt and pepper in a food processor and pulse until the mixture is just combined
Shape 2 tablespoonsful of the mixture into small patties and place on a baking tray lined with non-stick baking paper. Brush the patties lightly with oil and bake for 10 minutes each side or until crisp. Divide the falafels between serving plates with the salad greens and cress and serve with the garlic yoghurt sauce