Falafel with Leftover Lentils

200 gr cooked lentils 2–3 tbsp coriander leaves 2–3 tbsp parsley leaves 1/4 of a chili 3 tbsp olive oil 1/2–1 garlic clove A few drops of lemon juice 2 tbsp all-purpose flour (or oat flakes) 1 tbsp tahini ¼ tbsp cumin Salt Pepper

For Serving:

2 pita breads 200 gr yogurt ½ cucumber 1 red onion 2 tbsp coriander ½ lemon 1 tbsp olive oil Black pepper

Add the lentils, herbs, chili, 1 tbsp olive oil, garlic, lemon juice, flour (or oats), tahini, cumin, salt, and pepper into a food processor. Blend well until the mixture combines. If the mixture is too wet, adjust with additional flour or oats.

Heat a pan with 2 tbsp olive oil over medium heat.

Shape the mixture into 5-6 small patties and sauté them in the pan for 3 minutes on each side. Remove and place them on paper towels to drain.

Cut the pita breads in half and lightly toast them in the pan with olive oil.

Peel and slice the cucumber and onion into thin slices.

Spread yogurt on the pita bread, place the falafel on top, and add cucumber, onion, coriander, and a squeeze of lemon juice. Garnish with olive oil and freshly ground black pepper.

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Falafel with Leftover Lentils

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For Serving:

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