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Red Lentil Falafel with Dip

A good and tasty falafel snack is one of our favourite, they are hearty, really filling and have lots of interesting flavours.

You will need:

Lamb Brand Red Lentils 250g

Lamb Brand Chickpeas 250g

Lamb Brand Breadcrumbs 125g

Lamb Brand Ground Cumin 2 tsp

Happylla Wheat Flour Wraps (30cm Tortillas)

Dried Red Chillies 4, crushed

Fresh Parsley 4 tbsp, chopped

Fresh Coriander 4 tbsp, chopped

Eggs 2 Onion 1, chopped

Clove Garlic 1, crushed

Olive Oil


For the Minty Yoghurt Dip

Lamb Brand Ground Cumin 1 tsp

Lamb Brand Crushed Chilli ½ tsp

Natural Yoghurt 200g

Fresh Mint 2 tbsp, shredded

Lemon Juice 2 tbsp

All you have to do is:

1. Place lentils and 1ltr of water in a saucepan and bring to the boil over a medium heat.

2. Reduce heat and simmer, stirring occasionally, for 15-20 minutes or until lentils are tender and liquid is absorbed – set aside to cool.

3. Place lentils, chickpeas, breadcrumbs, onion, chillies, parsley, garlic, cumin and eggs in a food processor and process until a soft ball forms.

4. Take 2 tablespoons of mixture and shape into flat balls.

5. Oil the baking sheet and form patties.

6. Start shaping the patties with balls about two inches wide and then flatten them (they're easier to eat in a pita and they cook better in the oven if flattened).

7. After ten minutes, take them out and carefully flip them. They'll be starting to brown and should be pretty firm.

8. Put them back in for fifteen minutes. Once you take them out, flip them and see how lovely and brown they get. The outsides should be crusty, and the insides should be nice and soft.

9. To make dip, place mint, cumin, chilli powder, yogurt and lemon juice in a bowl and mix to combine.

10. Serve with falafel.