Summary

Ingredients

• 2 cans brown lentils, ready to serve, approx. 400 g each
• 4 clove garlic
• 2 onions)
• 6 tablespoon olive oil
• 2 tablespoon tomato paste
• 0.5 ½ teaspoon, leveled coriander seeds, crushed
• 0.5 ½ teaspoon, leveled cardamom seeds, crushed
• 0.5 ½ teaspoon, crushed clove (s), crushed
• 1 teaspoon, leveled cumin powder
• 0.5 ½ teaspoon, leveled turmeric powder
• 0.5 ½ teaspoon, leveled chili powder
• 0.5 ½ teaspoon, leveled ginger powder
• 1 pinch (s) cinnamon
• 0.5 ½ teaspoon, leveled pepper
• 1 teaspoon, leveled salt
• 1 tablespoon, heaped parsley
• 1 tablespoon coriander
• 2 tablespoon soy sauce
• 1 shot white wine
• 6 tablespoon breadcrumbs

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat.
2. Fry the onions and garlic finely chopped in a pan in 2 tablespoons of olive oil. Add all the spices including pepper and salt and fry them briefly as well. Deglaze everything with a dash of white wine. Then add soy sauce and tomato paste and fry briefly. After about 2 minutes, remove the pan from the stove.
3. Drain the lentils, rinse, drain well and add to the fried onion and garlic mixture. Lightly mash everything with a fork. Finally add breadcrumbs and herbs and knead the mixture with your hands, adding a little more breadcrumbs if necessary.
4. Put 4 tablespoons of olive oil on a baking sheet and distribute. Shape the lentil mixture into small balls and place on the baking sheet. Depending on the size, it will be around 20-25 balls. Bake the balls on the middle rack for about 20 minutes, occasionally shaking the baking sheet a little so that the balls roll through the oil. Then they are extra crispy afterwards.
5. Then take the balls out of the oven and let them rest briefly, then serve with a curry, tzatziki or tomato sauce.