Yellow lentil falafel
Cook about 150 g of yellow lentils according to the package directions. After about 5 minutes of cooking I change the water and continue cooking with fresh water until the lentils softens.
In a bowl, combine 1 large grated carrot, the cooked lentils, 2-3 tabelspoons of chopped parsley, herbed salt,1 tabelspoon of chopped fennel leaves, salt, garam masala and 3 handfuls of chickpea flour. Let the dough rest for about 10 minutes.
Then, form patties out of the dough. Heat olive oil in a skillet over low/medium heat. Slow fry patties on both sides until golden brown.
Served with steamed zucchini slices, steamed broccoli florets, steamed lettuce, cooked basmati rice. Drizzled with tahini, fresh lemon juice, salt and tiny bit of black pepper
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