Red Lentil Falafel With Dip
|Red lentils||1 Pound (500 Gram)|
|Breadcrumbs||4 Ounce (Made From Stale Bread, 2 Cup, 125 Gram)|
|Onion||1 , chopped|
|Dried red chilies||4 , crushed|
|Chopped fresh parsley||4 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Ground cumin||2 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Shredded mint||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Natural yogurt||6 1⁄2 Ounce (1 Cup, 200 Gram)|
|Lemon juice||2 Tablespoon|
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.