Red Lentil Falafel With Dip Recipe
Ingredients
| 500 g/1 lb red lentils | ||
| 2 cups/125 g/4 oz breadcrumbs, made from stale bread | ||
| Onion | 1 , chopped | |
| Dried red chilies | 4 , crushed | |
| Parsley | 4 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Ground cumin | 2 Teaspoon | |
| Eggs | 2 | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Minty yogurt dip | ||
| Mint | 2 Tablespoon, shredded | |
| Ground cumin | 1 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| 1 cup/200 g/6 1/2 oz natural yogurt | ||
| Lemon juice | 2 Tablespoon | |
Directions
1. Place lentils and 4 cups/1 liter/1 3/4 pt water in a saucepan and bring to the boil over a medium heat. Reduce heat and simmer, stirring occasionally, for 15-20 minutes or until lentils are tender and liquid is absorbed - there should be about 4 cups/1 liter/1 3/4 pt cooked lentils. Set aside to cool.
2. Place lentils, breadcrumbs, onion, chilies, parsley, garlic, cumin and eggs in a food processor and process until a soft ball forms. Take 2 tablespoons of mixture and shape into flat balls.
3. Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds, then deep-fry felafel, a few at a time, for 4 minutes or until brown. Drain on absorbent kitchen paper.
4. To make dip, place mint, cumin, chili powder, yogurt and lemon juice in a bowl and mix to combine. Serve with felafel.
2. Place lentils, breadcrumbs, onion, chilies, parsley, garlic, cumin and eggs in a food processor and process until a soft ball forms. Take 2 tablespoons of mixture and shape into flat balls.
3. Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds, then deep-fry felafel, a few at a time, for 4 minutes or until brown. Drain on absorbent kitchen paper.
4. To make dip, place mint, cumin, chili powder, yogurt and lemon juice in a bowl and mix to combine. Serve with felafel.
Chef
