Lentil falafel in flat bread with tomato-cucumber-vegetables and yoghurt sauce

Name: Lentil falafel in flat bread with tomato-cucumber-vegetables and yoghurt sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g red lentils; 1 Onion; 1 Garlic clove; 220 g Flour; 1 TEASPOON Baking Powder; 7-10 Tbsp Salt; 7-10 Tbsp ground cilantro; 7-10 Tbsp Cumin; 7-10 Tbsp Chilli powder; 7-10 Tbsp Turmeric; 1 Cucumber; 350 g Tomatoes; 1 TEASPOON Sugar; 4 TSP White wine vinegar; 3 TSP + 5 tablespoons oil; 1 collar Parsley; 1 collar Mint; 300 g Cream yoghurt; 1 pack of thin flat breads or tortillas (8 pieces)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g red lentils
1 Onion
1 Garlic clove
220 g Flour
1 TEASPOON Baking Powder
7-10 Tbsp Salt
7-10 Tbsp ground cilantro
7-10 Tbsp Cumin
7-10 Tbsp Chilli powder
7-10 Tbsp Turmeric
1 Cucumber
350 g Tomatoes
1 TEASPOON Sugar
4 TSP White wine vinegar
3 TSP + 5 tablespoons oil
1 collar Parsley
1 collar Mint
300 g Cream yoghurt
1 pack of thin flat breads or tortillas (8 pieces)

Directions

1
Place the lentils in a sieve, rinse and soak in cold water for at least 3 hours. Drain the lentils in the sieve, collecting the soaking water. Set aside 3 tablespoons of the lentils. Finely puree the rest of the lentils in the universal chopper or with a hand blender. Add some soaking water if necessary. Peel onion and garlic, dice finely and add to the lentil puree.
2
Mix flour and baking powder and knead with the puree to a dough. Season to taste with salt, coriander, cumin, chilli powder and turmeric. Put the dough in a cool place for about 30 minutes. Peel the cucumber, quarter it lengthwise, remove the seeds and cut into cubes. Wash tomatoes, dab dry, quarter, seed and also dice. Mix sugar, 1/2 tsp salt, 3 tsp oil and vinegar and mix with the vegetable cubes. Wash parsley, dab dry and cut into fine strips, except for a few leaves for garnishing. Add to the salad. Rinse mint, dab dry and chop. Mix mint and yoghurt and season with salt and pepper. Form 24 small balls from the lentil dough.
3
Wash parsley, dab dry and cut into fine strips, except for a few leaves for garnishing. Add to the salad. Rinse mint, dab dry and chop. Mix mint and yoghurt and season with salt and pepper. Form 24 small balls from the lentil dough. Roll the lentil balls in the remaining lentils. Heat 5 tablespoons of oil in a pan. Fry the lentil balls for 8-10 minutes. Remove the fried falafel from the pan and drain on kitchen paper. Fold the flatbreads to form a pocket. Pour in salad, falafel and yoghurt sauce and decorate with parsley leaves
4
Roll the lentil balls in the remaining lentils. Heat 5 tablespoons of oil in a pan. Fry the lentil balls for 8-10 minutes. Remove the fried falafel from the pan and drain on kitchen paper. Fold the flatbreads to form a pocket. Pour in salad, falafel and yoghurt sauce and decorate with parsley leaves