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Red lentil falafel
Method
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Cook the lentils with the vegetable broth in a Dutch oven. Red lentils cook much faster than standard green ones (around 10 minutes). Drain and run under cold water.
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Mix the lentils, grated ginger, chopped onion, washed cilantro leaves, cumin, flour, baking powder, and lemon juice. Do not overmix to ensure the texture remains intact.
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Wet your hands and make medium-sized balls. Place the balls on a plate and refrigerate for 1 hour.
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Heat the oil in a small frying pan, cook 3 to 4 falafel balls at a time until nice and brown, then let drain on some paper towel.
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Serve immediately with toothpicks and some hummus or baba ganoush on the side.Enjoy!
Ingredients
- 250 g (8.8 oz) red lentils
- A little ginger
- 1 cube vegetable stock
- Juice from half a lemon
- 1 onion
- ½ bunch of cilantro
- 2 tbsp cumin
- 3 tbsp flour
- 1 tsp baking powder
- Salt, pepper
- Frying oil
Utensils
Pot
Why cook with a stockpot?
A stockpot is so versatile it can be useful in many situations, especially if you need to cook large quantities. With its two sturdy handles it's easier to carry.
Sauté pan
Why use a sauté pan?
Deeper than a frying pan - and just as versatile, a sauté pan allows you to cook generous portions and complete meals.
Wok
Why use a wok?
This wide and deep pan is used in asian countries to cook food quicky on a high fire. Finely chopped vegetables and meats, asian noodles and fried rice are particularly well-suited to this utensil.
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