Summary

Ingredients

• 75 g lentils, red
• 75 g reen spelled meal
• 50 g breadcrumbs (wholemeal breadcrumbs)
• 100 ml vegetable stock
• 200 ml water
• 1 port. Egg substitute
• 1 ½ teaspoon, leveled curry powder
• 1 ½ teaspoon, leveled Garam Masala
• 1 teaspoon, leveled turmeric powder
• 1 teaspoon, leveled salt
• 0.5 ½ teaspoon, leveled pepper
• 0.5 ½ teaspoon, leveled thyme
• 0.5 ½ teaspoon, leveled coriander powder
• 3 tablespoon peanut oil

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Instructions

1. Wash the lentils well and cook in the water for about 10 minutes until they swell. Add green spelled grist and vegetable stock and leave to soak for 10-15 minutes with the stove switched off, stirring again and again.
2. Let the lentils cool a little in a bowl. Add the egg substitute and enough wholemeal breading flour until the dough has a fairly firm consistency and is easy to shape. Mix the mixture well with the spices and then shape balls of any size by hand.
3. Heat the oil in a pan and fry the falafel until golden brown on all sides until the oil is used up. Finally, place the falafel on a plate with kitchen paper and serve afterwards.
4. Tips: Tastes great in wraps, as a falafel pocket or in a salad.
5. With the spices you can let off steam according to your own preferences. Season the dough very well before frying.
6. Approx. 367 Kcal. per serving.