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🍽️ Crispy Lentil Falafel with Fresh Herb Dip and Soy Yogurt

351 kcal · 30 min · 4 servings

Ingredients

• Couscous 50 g
• Lentils, red 200 g
• Parsley, fresh 1 bunch
• Mint, fresh 25 g
• Vine tomatoes 1 pc.
• Spring onions 0.25 bunch
• Pomegranate 0.25 pc.
• Lemons 1 pc.
• Garlic cloves 2 pc.
• Olive oil 2 tbsp
• Salt pinch
• Cornstarch 3 tbsp
• Cumin 1 tsp
• Frying oil 1 L
• Soy yogurt 200 g

Instructions

1. 1. Bring water to a boil in a pot or kettle.
2. 2. Pour 80 milliliters of the boiling water over the couscous in a bowl.
3. 3. Cover the bowl and let the couscous swell for about 15 minutes.
4. 4. Bring lentils and 400 milliliters of water to a boil in a pot.
5. 5. Cook the lentils for about 10 minutes on medium heat with the lid on.
6. 6. Let the cooked lentils steam dry.
7. 7. Let the lentils cool down for about 10 minutes.
8. 8. Wash the parsley and mint thoroughly.
9. 9. Shake the herbs dry.
10. 10. Pluck the leaves off the stems.
11. 11. Chop the herbs as finely as possible.
12. 12. Set aside 3 tablespoons of the chopped herbs for the falafel mixture.
13. 13. Wash the tomatoes.
14. 14. Remove the stem core from the tomatoes.
15. 15. Cut the tomatoes into fine cubes.
16. 16. Wash the spring onions.
17. 17. Remove the root ends of the spring onions.
18. 18. Halve the spring onions lengthwise.
19. 19. Slice the spring onions into fine rings.
20. 20. Halve the pomegranate.
21. 21. Remove the seeds from the pomegranate.
22. 22. Remove the white membranes inside the pomegranate.
23. 23. Halve the lemon.
24. 24. Squeeze the juice from the lemon.
25. 25. Peel the garlic.
26. 26. Finely chop the garlic.
27. 27. Place the couscous in a bowl.
28. 28. Add the diced tomatoes to the bowl.
29. 29. Add the spring onion rings to the bowl.
30. 30. Add the pomegranate seeds to the bowl.
31. 31. Add the lemon juice to the bowl.
32. 32. Add olive oil to the bowl.
33. 33. Add the remaining chopped parsley and mint to the bowl.
34. 34. Mix all the tabouleh ingredients well together.
35. 35. Season the tabouleh with salt to taste.
36. 36. Place the cooled lentils in a separate bowl.
37. 37. Add cornstarch to the lentils.
38. 38. Add the 3 tablespoons of reserved herbs to the lentils.
39. 39. Add the chopped garlic to the lentils.
40. 40. Add cumin to the lentils.
41. 41. Knead the lentil mixture well.
42. 42. Season the lentil mixture with salt.
43. 43. Shape the mixture into balls with about 3 centimeters in diameter.
44. 44. Heat oil in a pot for frying.
45. 45. Fry the lentil falafel in the hot oil.
46. 46. Fry the falafel for about 5 minutes until golden brown.
47. 47. Let the finished falafel drain on kitchen paper.
48. 48. Plate the lentil falafel.
49. 49. Add the tabouleh to the plates.
50. 50. Serve the dish with soy yogurt.

Nutrition per serving

• kcal: 351
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 42 g