Cooking time: 30 minutes - Preparation time 40 minutes Makes 24
Ingredients
500 g/1 Ib red lentils
2 cups/125 g/4 oz breadcrumbs, made from stale bread
1 onion, chopped
4 dried red chilies, crushed
4 tablespoons chopped fresh parsley
1 clove garlic, crushed
2 teaspoons ground cumin
2 eggs
vegetable oil for deep-frying
Minty Yogurt dip
2 tablespoons shredded fresh mint
1 teaspoon ground cumin
½ teaspoon chili powder
1 cup / 200 g / 6½ OZ natural yogurt
2 tablespoons lemon juice
Method
1. Place lentils and 4 cups/1 liter/1 ¾ pt water in a saucepan and bring to the boil over a medium heat. Reduce heat and simmer, stirring occasionally, for 15-20 minutes or until lentils are tender and liquid is absorbed - there should be about 4 cups/1 liter/1¾ pt cooked lentils. Set aside to cool.
2. Place lentils, breadcrumbs, onion, chilies, parsley, garlic, cumin and eggs in a food processor and process until a soft ball forms. Take 2 tablespoons of mixture and shape into flat balls.
3. Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds, then deep-fry felafel, a few at a time, for 4 minutes or until brown. Drain on absorbent kitchen paper.
4. To make dip, place mint, cumin, chili powder, yogurt and lemon juice in a bowl and mix to combine. Serve with felafel.
Tip from the chef
For a light meal, place felafel on flat bread, top with shredded lettuce, chopped tomatoes and finely sliced onions, then drizzle with the dip and roll up.
Ingredients
500 g/1 Ib red lentils
2 cups/125 g/4 oz breadcrumbs, made from stale bread
1 onion, chopped
4 dried red chilies, crushed
4 tablespoons chopped fresh parsley
1 clove garlic, crushed
2 teaspoons ground cumin
2 eggs
vegetable oil for deep-frying
Minty Yogurt dip
2 tablespoons shredded fresh mint
1 teaspoon ground cumin
½ teaspoon chili powder
1 cup / 200 g / 6½ OZ natural yogurt
2 tablespoons lemon juice
Method
1. Place lentils and 4 cups/1 liter/1 ¾ pt water in a saucepan and bring to the boil over a medium heat. Reduce heat and simmer, stirring occasionally, for 15-20 minutes or until lentils are tender and liquid is absorbed - there should be about 4 cups/1 liter/1¾ pt cooked lentils. Set aside to cool.
2. Place lentils, breadcrumbs, onion, chilies, parsley, garlic, cumin and eggs in a food processor and process until a soft ball forms. Take 2 tablespoons of mixture and shape into flat balls.
3. Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds, then deep-fry felafel, a few at a time, for 4 minutes or until brown. Drain on absorbent kitchen paper.
4. To make dip, place mint, cumin, chili powder, yogurt and lemon juice in a bowl and mix to combine. Serve with felafel.
Tip from the chef
For a light meal, place felafel on flat bread, top with shredded lettuce, chopped tomatoes and finely sliced onions, then drizzle with the dip and roll up.
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