Lentil Balls with Yogurt Sauce

Ingredients

• 250 g red lentils
• 8 dates
• 1 onion (finely chopped)
• 1 garlic clove (finely chopped)
• 2 tbsp chopped almonds
• 1 egg
• 50 g breadcrumbs
• 2 tbsp chopped parsley
• 1 tsp Ras el-Hanout
• pepper (ground)
• Salt
• vegetable oil (for frying)
• 0.25 bunch mint
• 200 g yogurt

Instructions

1. 1.

   Add about 1 l water to a pot, add the lentils and simmer for 15-20 minutes. Then drain and mash finely with a fork. Pit the dates and finely chop them.

2. 2.

   Combine the lentil puree, onion cubes, garlic, egg, breadcrumbs, dates, almonds, parsley, and Ras el-Hanout into a well‑mouldable dough; season with pepper and salt. Shape walnut‑sized balls from the dough and fry in hot oil 2-3 minutes per side until golden brown. Drain on paper towels. For the yogurt dip wash, dry, strip, finely chop the mint, mix with yogurt, and serve with the balls.