Lentil Falafel
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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.
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