Puy lentils falafels
RECIPE
45 min

Puy Lentils Falafels

Valentine Benoist By Valentine Benoist, Editor

Puy Lentils PDO Meet one of our firm autumn favourites: the Puy Lentils PDO, grown in the Auvergne-Rhône-Alpes region, in South-East France. A delicious plant-based protein, it is also very affordable and versatile. A classic in every vegetarian or vegan diet.  

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Ingredients For

In a pot of water, bring the lentils to boil and cook for about 30 minutes. 

In a blender, blitz the lentils with 2 peeled garlic cloves, 1 spring onion, 1 handful of fresh spinach, fresh herbs (coriander, parsley, mint), a pinch of cumin, the juice and zest of 1 lemon, salt and pepper. 
Blitz until chunky. 

Using a spoon, shape your falafels. Heat vegetable oil in a frying pan, and fry the falafels until golden brown on both sides. 

Serve in a warm pita bread with hummus, vegetables (we like sliced red onions, carrots and cucumbers) and a handful of fresh coriander. 

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