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Categories:
red lentils onion clove garlic flour baking powder ground coriander ground cumin chili powder turmeric plain yogurt parsley mint vegetable oil potatoes olive oil baby leaf salad
Viewed: 35 - Published at: 3 years agoIngredients
- 1 cup red lentils
- 1 None onion, peeled and finely diced
- 1 clove garlic, peeled and finely diced
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- None None Ground coriander, to taste
- None None Ground cumin, to taste
- None None Chili powder, to taste
- None None Turmeric, to taste
- 1 1/4 cup plain yogurt
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 4 sprigs fresh mint, few leaves reserved for garnish, remainder finely chopped
- 4 cups vegetable oil, for frying
- 2 lbs russet potatoes, peeled and cut into thick fries
- 5 tbsp olive oil
- 3 oz baby leaf salad
Method
- Cook the lentils in 2 cups boiling water for 10-15 mins, until softened. Drain and allow to cool for 10 mins. Set aside 3 tbsp lentils and puree the remainder in a blender, adding a little water if necessary. Stir in the onion and garlic. Mix the flour and baking powder together and stir into the lentils to form a paste. Season heavily with salt, coriander, cumin, chili powder and turmeric. Chill for 30 mins.
- Form the falafel mix into 24 balls and roll in the reserved lentils. To make the dip, mix the yogurt, parsley and mint in a bowl. Season with salt and black pepper and garnish with mint leaves.
- Heat the vegetable oil in a deep fryer or saucepan to 300°F. Fry the potatoes, in batches, for 3 mins. Drain on paper towels and season with sea salt. Meanwhile, heat the olive oil in a non-stick frying pan and fry the falafel balls for 8 mins, until golden brown. Drain on paper towels.
- Arrange the falafel, french fries and salad on plates. Serve with the yogurt dip.
