Lentil Falafel

Ingredients

• 200 g red lentils
• 1 onion
• 2 Garlic cloves
• 1 bunch Coriander
• 4 tbsp olive oil
• 6 tbsp spelt whole‑grain flour (ca. 90 g)
• 1 tsp tomato paste
• Salt
• Pepper
• 1 tsp cumin powder
• 1 Organic Lime
• 400 g Greek yogurt
• 1 tsp sumac

Instructions

1. 1.

   Rinse red lentils under cold water and bring to a boil with twice the amount of water. Cook over low to medium heat for 15 minutes according to package instructions. Drain and let them dry well.

2. 2.

   Meanwhile peel and finely chop onion and garlic. Wash coriander, shake off excess moisture, pluck leaves. Set aside one handful, mince the rest.

3. 3.

   Sauté onion and half the garlic in 1 tbsp hot oil over medium heat for 2–3 minutes, then let cool slightly. Mix with lentils, flour, tomato paste and minced coriander. Season with salt, pepper and cumin. Cover and chill for about 10 minutes.

4. 4.

   Wash lime hot, dry it, cut lengthwise in half and squeeze juice from one half. Cut the other half into wedges. Whisk yogurt with lime juice, remaining garlic and sumac. Season with salt and pepper.

5. 5.

   Form 20 balls from the chilled mixture. Heat remaining oil in a large pan and fry falafel over medium heat for about 15–20 minutes, turning occasionally.

6. 6.

   Serve by spreading yogurt on four plates, placing falafel on top, and garnishing with leftover coriander and lime wedges.