Oriental Lens Falafel

Name: Oriental Lens Falafel
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g red lentils; 1 onion, 1 garlic clove; 100 g flour, 1 teaspoon baking powder; 7-10 Tbsp salt, chili powder; 1/2-1 TEASPOON according to coriander; 7-10 Tbsp and cumin; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp white pepper, 1 pinch of sugar; 8-9 Tbsp Oil; 1 cucumber, 4 tomatoes; 1 collar Parsley (e.g. smooth); 1/2 potty/bunch of mint; 300 g Cream-Yoghurt

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g red lentils
1 onion, 1 garlic clove
100 g flour, 1 teaspoon baking powder
7-10 Tbsp salt, chili powder
1/2-1 TEASPOON according to coriander
7-10 Tbsp and cumin
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp white pepper, 1 pinch of sugar
8-9 Tbsp Oil
1 cucumber, 4 tomatoes
1 collar Parsley (e.g. smooth)
1/2 potty/bunch of mint
300 g Cream-Yoghurt

Directions

1
Soak lentils in approx. 3/4 l water for at least 3 hours. Drip off, catch the soaking water. Put 3 tablespoons of lentils aside. Blend the rest of the lentils in the universal chopper or with the cutting stick
2
Peel and chop onion and garlic. Mix flour and baking powder. Add everything and knead until smooth. Add some soaking water if necessary. Knead in the rest of the lentils. Season with salt, chilli, coriander and cumin. Chill for about 30 minutes.
3
Mix vinegar, salt, pepper and sugar. Whip 2-3 tablespoons of oil into it. Peel cucumber, wash tomatoes. Remove seeds and dice both. Wash parsley and chop finely. Mix everything with the marinade. Wash mint and chop finely. Mix with yoghurt. Season to taste with salt and pepper.
4
Form approx. 24 walnut-sized balls from the lentil dough with moistened hands. Fry in 6 tablespoons of hot oil all around for about 10 minutes. Drain well. If necessary, heat up flat bread and fold it so that a pocket is formed. Pour in salad, falafel and yoghurt sauce