Persian-Style Lentil & Quinoa Falafels

These wholesome baked falafels combine Beluga Lentils with Persian-Style Rice & Lentils, fragrant herbs and warming spices for a flavour-packed snack or lunch. Perfect for meal prep, wraps, salads and grain bowls throughout the week.

 

Written by Kathryn Armitage
40 minutes Serves 4 Beginner
Persian-Style Lentil & Quinoa Falafels
Ingredients
  • 1 pouch Merchant Gourmet Beluga Lentils
  • 1 pouch Merchant Gourmet Persian-Style Rice & Lentils
  • 1 large handful coriander, stalks removed and chopped
  • 1 large handful parsley, stalks removed and chopped
  • 1½ tbsp olive oil
  • 1 tsp ground cumin
  • 4 tbsp tahini
  • 2 garlic cloves, crushed
  • Juice of ½ lemon
  • 4 tbsp plain flour
  • Salt and black pepper

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Persian Style Rice & Lentils
Persian Style Rice & Lentils
250G
  1. Preheat the oven to 175°C.
  2. Add the Merchant Gourmet Beluga Lentils, Merchant Gourmet Persian-Style Quinoa & Lentils, coriander, parsley, olive oil, cumin, tahini, garlic and lemon juice to a food processor.
  3. Pulse until the mixture starts to come together but still retains a little texture.
  4. Add the flour and pulse again until evenly incorporated.
  5. Season with salt and black pepper to taste.
  6. Using your hands, roll the mixture into bite-sized balls and place onto a lined or lightly greased baking tray.
  7. Bake for 15–20 minutes, turning halfway through cooking, until golden brown and crisp on the outside.
  8. Serve warm or allow to cool for salads, wraps or lunchboxes.

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