Dal Mondo/ Ricette/ Salate/ Vegan

Lentil Falafel / Falafel di lenticchie

As of today our favourite strawberry farm announced that the season is officially over and that means, as sad as it is, it’s time to move on!

Before I find the next summery obsession (and before I forget to post them!) here’s a super easy lentil falafel recipe – one of the few things that actually manages to fill me up at the moment!


Ingredients

200 gr red lentils

50 gr chickpea flour

80 gr cold water

3 cloves of garlic, crushed

5 gr salt

100 gr oats

3 gr SONNENTOR Habeshas Berberegewuerz spice mix

Sesame seeds

Sunflower oil for frying

For the yoghurt dip: yoghurt 3,6% fat, SONNENTOR Gluecks Gewuerz-Bluten-Vorbereitung (Lucky spices and flowers mix)

Cook the lentils in boiling water until soft. Strain them and run them under cold water so that they cool down quickly. Put the lentils in a bowl, add the garlic, salt and SONNENTOR spice mix and mix well. Add the water, chickpea flour and oats, stir everything in and let the mixture sit for  about 20 minutes. Make little balls which you will then make flat on top of sesame seeds to make sure they stick on the surface of your lentil falafel.

Heat up some oil in a pan and fry the falafel on both sides until golden brown. Serve them warm with plain yoghurt and SONNENTOR lucky spices-flower mix!

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