Lentil falafel
Ingredients (for 25-30 falafel)
- 1 cup of lentils Voion, rinsed
- 1 cup of chickpeas Voion, rinsed
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon soup dry mint
- 4 teaspoons soup chopped parsley (leaves)
- 2 teaspoons sweet cumin powder
- 1/4 teaspoon sweet clove powder
- 1/2 teaspoon sweet baking powder
- salt, freshly ground pepper
- olive oil, for frying
Procedure
- In the evening, soak the lentils and chickpeas in 1 liter of water together. The next day, drain and rinse with cold water. Drain, put them in the blender and work for 30 seconds, until well chopped (the mixture will have a few pieces, but do not add water).
- Add the onion, garlic, mint, parsley, cumin, cloves, baking powder, 1 tablespoon cold water, salt and pepper to the blender and continue beating for another 15 seconds, until they become a firm dough. If the mixture is watery, add 1 tablespoon of flour. Put the mixture in a bowl and leave it for 30 minutes in the refrigerator. If we see that the mixture has run out of liquid, add 1 tablespoon of flour.
- We prefer a tight mixture so that it does not dissolve during frying. In a deep frying pan, heat 3-4 fingers of olive oil, over medium to high heat (control the temperature by adding a little flour to the oil; the flour should crumble but not immediately brown). With the tablespoon, take portions of the mixture and shape small elongated soutzoukaki, which we throw in the pan every 4-5 - each time.
- Fry them for 3 minutes, turning them with two forks, so that they brown evenly. Remove from the oil with a slotted spoon and drain on absorbent paper towels. Serve them either hot (in Arabic pies with lettuce, tomato, carrot and yogurt) or cold (with green salad).
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