Lentil & quinoa falafel with tahini lemon sauce from Peace & Parsnips: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, Inspired by Love & Travel (page 159) by Lee Watson

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Accompaniments: Mujaddara with crispy onions; Green tomato, ginger & orange chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green lentils for brown lentils. See recipe for a gluten-free variation.

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