Lentil falafel with zucchini and tomato sauce

Rinse the lentils well and put them in a food processor with the rest of the ingredients, except the chickpea flour.

We give a couple of touches so that there are little pieces, if you go too much grinding it will be more liquid and you will have to add a little more flour.

Transfer the mixture to a bowl and add the chickpea flour. Stir well.

Form flattened balls and place them on a baking sheet with parchment paper.

Bake for about 25 minutes at 180°C (preheated). I then left them for 5 more minutes with a fan, they should be a little dry and when they cool down they will finish hardening.

Accompaniment: wash the zucchini and make spaghetti with a spiralizer. Sauté it in a frying pan with a few drops of extra virgin olive oil, 3-5 minutes, so that it is not overcooked (it should be al dente). Prepare the homemade tomato sauce or heat a good processed commercial one.

Serve: zucchini, tomato sauce as a base and add the falafel on top.