Red Lentil Falafels

Serves 670g

We have teamed up with Dash from @veganinheart to create some amazing recipes to keep your Huel fresh and fun. Recipes like Huel Waffles, Rhubarb Crumble, Falafel and so many more!

Tune in over the coming weeks to find out how to make these incredible recipes, or sign up to our newsletter and receive the full, recipe eBook. As well as getting all the recipes together, you will also have a beautifully designed book you can always access on your phone or tablet; it even contains the macro-nutrient breakdown of each recipe. Sign up here to get yours

All of the recipes we will release are 100% vegan which supports Huel's effort to reduce our impact on the environment. Therefore, a lot of the recipes include ingredients like soy yoghurt, chia eggs and other mysteries of the vegan world. Don't feel constrained by them though, these can easily be swapped out for alternatives that suit your eating habits and what is in your larder.

Ingredients

200g cooked split red lentils
30g fresh coriander
30g parsley
5 garlic cloves (peeled)
1 green chilli pepper (de-seeded)
1 red onion (peeled and quartered)
2 tbsp tahini paste
1½ tbsp olive oil
Salt and pepper (to taste)
2 tbsp Unsweetened & Unflavoured Huel (add 1 more if the mixture is too loose)
Olive oil spray

Instructions

Preheat the oven to 190°C / fan 170°C / gas 5.
Line a baking sheet with parchment paper.
In a food processor, pulse all the ingredients except Huel and oil until combined. Make sure not to over-blend the mixture; you still want some crumbs.
Stir in the Huel – just 1 tablespoon at a time. Form into 12 evenly sized patties, spray with olive oil and bake for 18-20 minutes.
Serve with a tahini dressing.
Use in salads or sandwiches.