About a month ago, I got a copy of Natasha Corrett and Vicki Edgson’s book, Honestly Healthy for Life. It’s an absolutely beautiful book, with loads of gorgeous illustrations and nutritional advice for living an alkaline life. These lentil falafels are the second recipe I’ve cooked from the book, but the first was a total failure (I decided to add bacon to their mushroom quinoa risotto and it basically tasted like a bowlful of salt – my bad).
This recipe, on the other hand, was an absolute treat! I won’t write out the full recipe, as it’s a great book, and definitely one you should add to your bookshelf, but it basically mixes lentil, chickpeas, garlic, sunflower seeds, red onion and leek, along with hummus which is used to bind the little balls together.
I served these with a bowl of tzatziki and some delicious tomato salad my friend pulled together (God, this was good salad – chop up loads of tomatoes and let sit with juice of one lemon, a pack of finely shredded mint and a clove of finely chopped garlic, then add a tablespoon of extra virgin olive oil after a few minutes – salt and pepper to taste).
All in all, a massively successful recipe, and one I will do again. I was worried that it was going to be a bit dry, but the hummus really made it light and moist.
My main criticism of the Honestly Healthy book is that there are far too many sweets and not enough main dishes, but I’m looking forward to cooking another recipe from this book – if it comes out as well as this one, I’ll be in for a treat!