Lentils falafel with homemade chips and mint dip
easy
60 mins
60 mins
Ingredients
- 200 g red lentils
- 1 Onion
- 1 Garlic clove
- 220 g Flour
- 1 TEASPOON Baking Powder
- 7-10 Tbsp Salt
- 1-2 knife tip ground cilantro
- 1-2 knife tip Cumin
- 1-2 knife tip Chilli powder
- 1-2 knife tip Turmeric
- 100 g Baby leaf salad
- 1 kg floury potatoes
- 1 l Frying oil
- 1/2 bunch flat leaf parsley
- 3-4 Stem(s) Mint
- 300 g Cream yoghurt
- 7-10 Tbsp Pepper
- 5 TABLESPOONS Oil
- 7-10 Tbsp coarse sea salt
Directions
- 1
Place the lentils in a sieve, rinse and cook in 1/2 litre of boiling water for 10-15 minutes. Drain the lentils in a sieve and let them cool down for 10 minutes, collecting soaking water. Set aside 3-4 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. 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
- 2
In the meantime, clean, wash and shake the salad dry. Peel and wash the potatoes and cut them into about 1 cm thick sticks. Heat frying oil. Fry the potato sticks in portions at 150 °C for approx. 3 minutes. Wash mint and parsley and shake dry. Put a few leaves of mint aside for garnishing. Finely chop the rest and mix with the yoghurt. Season to taste with salt and pepper
- 3
Form 24 small balls from the lentil dough. Roll the lentil balls in the remaining lentils. Heat the oil in a large coated pan. Fry the balls for 8-10 minutes. In the meantime, deep-fry the French fries in portions for about 4 minutes each, take them out, drain the fat, season with sea salt and keep warm. Remove fried falafel from the pan and let it drain on kitchen paper. Arrange the falafel on plates together with chips and salad. Add yoghurt sauce
Nutrition Facts
810 kcal
99 g
34 g
24 g
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