Heat the olive oil in a saucepan and sauté the chopped onion. Briefly rinse the lentils with water, drain and add to the pan to sauté, add the vegetable stock, cook for 2 minutes, and set aside. Cover and leave to soak for approx. 1 hour.
In the meantime wash the coriander and chop. Press the garlic into the yogurt, add the coriander and stir well. Season to taste with salt, pepper, and chili powder and refrigerate.
After the soak, bring the lentils to a boil again and cook for about 5 minutes. Season to taste with cumin, salt, and pepper. Puree and add the flour, chickpea flour, and breadcrumbs.
Shape the mixture into balls with wet hands.
Heat coconut oil and fry the lentil balls one at a time for about 5 minutes. Serve warm with Johgurt sauce.
- 1 onion, diced
- 1 tbs Rapunzel Olive oil extra virgin
- 400 g Rapunzel Gourmet mountain lentils brown
- 800 ml Rapunzel Vegetable bouillon
- 1 garlic clove
- 3 sprig coriander
- 300 g yogurt
- Rapunzel sea salt
- white peper
- ¼ tsp chilipowder
- 1 tbs cumin
- 1-2 tbs wholewheat flour
- 2 EL Rapunzel Chickpea flour, roasted
- 1 tbs breadcrumbs
- Rapunzel coconut oil virgin for frying