SERVES: 10
TIME TO PLATE: 1 HOUR
WHAT YOU NEED:
- 1 large (150g) carrot, peeled, grated
- 1 cup quinoa flakes
- ½ cup coriander leaves
- 1 green spring onion, sliced
- 400g can lentils, drained and rinsed
- Sea salt and cracked black pepper
- Wholemeal pita breads, watercress sprigs and hummus, to serve
- Coconut oil for frying
HOW TO MAKE:
- Place the carrot, quinoa, coriander, onion, lentils, salt and pepper in a food processor and process until just combined. Roll 2 tablespoons of the mixture into balls and flatten slightly.
- Cook the falafels by shallow frying ion coconut oil, for 3-5 minutes or until golden and, crunchy. Drain on paper towel.
- Place pita breads and watercress in serving bowls and top with the falafels. Sprinkle with pepper and serve with hummus.