Coral lentil croquettes
Ingredients
Instructions
- 250 g Vivien Paille coral lentils
- 90 g Chickpea flour
- 2 garlic cloves
- 1 organic lemon
- 0.5 Bunch of cilantro
- 1 tbsp. coffee Cumin
- 1 tbsp. tablespoon sesame seeds
- 1 tbsp. four spice coffee
- 1 tbsp. Tahine (sesame cream)
- Olive oil
- Salt
- Pepper
For the sauce:
- 1 Greek yogurt
- 1 Lawyer
- 0.5 Bunch of cilantro
- 1 tbsp. coffee Cumin
- Salt
- Pepper
- Rinse the red lentils under cold running water. In a saucepan, for 5 times the weight of the lentils by volume of water. Boil, salt and for the lentils. Bake 12 mins. Drain and pat them dry with paper towel to remove as much water as possible.
- Place the lentils in the bowl of the mixer with the spices, lemon zest, coriander, garlic, salt and pepper. Coarsely chop the lentils.
- For the mixture into a salad bowl. Add 1 tsp. olive oil, 1 tbsp. tahine and mix everything together. Add the flour little by little, mixing as you go. Once all the flour is incorporated, place the preparation in the fridge for at least 30 minutes.
- Preheat the oven th.6 (180°C). Form balls of the desired size and roll them in a little olive oil. Place them in a baking dish and bake for 18 minutes.
- Prepare the sauce: cut the avocado into coarse pieces. Put them in the bowl of the blender, add the coriander, yogurt, spices, salt and pepper. Mix. Refrigerate until ready to serve with meatballs.
Coral lentil croquettes
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