Lentil falafel

1. Rinse the red lentil kernels with running water several times. Then soak the grains for about an hour in clean, cool water to make it softer. Flax seeds should also be filled with clean water so that they swell a little.

2. Peel the garlic, disassemble it into teeth and rinse. Parsley and coriander should also be rinsed with water and dried, spread out on a paper towel. Then cut off the rough cuttings, and cut the leaves.

3. Discard the lentil grains in a colander and drain the water. Also do with flax seeds - drain the water and dry them.

4. Transfer the lentils and flax seeds to the bowl of a blender or food processor. Add herbs, garlic cloves, tahini sauce, paprika and hot ground pepper. Close the blender bowl with a lid and grind everything until smooth. Season with salt to taste and continue to beat the mixture until puree. The result should be a moist lentil mass. Add a little flour to it. And mix everything again with a blender.

5. Put the lentil mixture in the refrigerator for half an hour so that it is infused and becomes more homogeneous.

6. Meanwhile, turn the oven on 180 degrees Celsius.

7. After half an hour, get the lentil mass out of the refrigerator and roll it into balls the size of a ping-pong ball with wet hands.

8. Cover the baking sheet with baking paper and put the formed lentil balls on it. Place the baking sheet in the preheated oven for about 10 minutes, until the lentil balls are covered with an appetizing golden crust.

Serve ready-made red lentil falafel hot with vegetables, fresh herbs and sesame tahini paste.

Bon appetit!