Lentil Falafel
Description
Crispy red lentil balls with herbs and spices — a healthy alternative to classic falafel
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Red lentils (dry) — 60 г
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Onion — 0.25 шт
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Garlic — 1 зубчик
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Whole cumin seeds — 0.5 ч.л.
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Ground coriander — 0.5 ч.л.
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Ground black pepper — 0.5 ч.л.
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Cilantro (coriander, fresh) — 4.6 г
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Parsley (fresh) — 4.6 г
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Wheat breadcrumbs (white bread) — 12 г
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Sunflower oil (refined) — 20 мл
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Olive oil (extra virgin) — 0.5 ст.л.
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Sour cream 15% — 17 г
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Lemon — 0.25 шт
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Table salt — 1 щепотка
- Soak red lentils in cold water for 2 hours (or 30 minutes in warm water)
- Drain and rinse the lentils
- Chop onion, garlic, cilantro and parsley
- Combine lentils, onion, garlic, herbs, cumin, coriander and cayenne pepper in a blender
- Blend until smooth paste-like consistency
- Add breadcrumbs and salt, mix well
- Form small balls about 3 cm in diameter
- Heat sunflower oil in a small pot to 170-180°C
- Fry falafel in batches for 2-3 minutes until golden brown
- Place on paper towel to remove excess oil
- For the sauce, mix sour cream with olive oil and lemon zest
- Serve falafel hot with the sauce
577
176 kcal / 100 g
kcal
18.5 g
5.6 g / 100 g
Protein
47.5 g
14.5 g / 100 g
Carbohydrates
32.0 g
9.8 g / 100 g
Fats
3.3 g
1.0 g / 100 g
Ash
10.9 g
3.3 g / 100 g
Fiber
25.8%
Water
2.4 g
0.7 g / 100 g
Sugars
34.0 g
10.4 g / 100 g
Starch
0.17 g
0.05 g / 100 g
Omega-3
13.36 g
4.07 g / 100 g
Omega-6
4.8 g
1.5 g / 100 g
SFA