Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 tablespoon butter
- 125 g lentils, red
- 250 ml water
- 1 vegetable stock cube
- 1 onion (s)
- 1 egg (s)
- 2 cloves garlic)
- 3 tablespoon parsley, fresh (optional)
- 1 tablespoon coriander, fresh (optional)
- 2 tablespoon flour
- 1 teaspoon paprika powder
- 1 teaspoon ground cumin
Print Recipe
Pin Recipe Instructions
- Swirl the lentils in the butter and sauté briefly. Add 1/4 liter of water and the vegetable stock cube and cook covered for about 20 minutes over medium heat.
- In the meantime, chop the onion, parsley and coriander.
- If the lentils have not disintegrated after 20 minutes, puree them briefly. Let the mixture cool down briefly and add all the other ingredients. Shape the mixture into small cakes.
- Heat the oil in a pan, depending on your taste, and fry the falafel for about 2 minutes on each side.
- Tastes great with fried vegetables and a tahini dip or with a salad, e.g. tabbouleh.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below