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Red Lentil Falafel With Dip

Veggie.Lover's picture
Ingredients
  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
  Eggs 2
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
For dip
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Dessert
Method: 
Simmering
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chili
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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