You may also like
Categories:
red lentils onion clove garlic flour baking powder ground coriander ground cumin chili powder turmeric plain yogurt flat leaf parsley mint leaves vegetable oil russet potatoes olive oil salad baby leaf
Viewed: 54 - Published at: 4 years agoIngredients
- 1 cup red lentils
- 1 onion peeled and finely diced
- 1 clove garlic peeled and finely diced
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- ground coriander to taste
- ground cumin to taste
- chili powder to taste
- turmeric to taste
- 1 1/4 cups plain yogurt
- 1/4 cup fresh flat leaf parsley finely chopped
- 4 sprigs fresh mint
- 3 leaves
- 4 cups vegetable oil for frying
- 2 pounds russet potatoes peeled and cut into thick fries
- 5 tablespoons olive oil
- 3 ounces salad baby leaf
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.
