- 1 cup red lentils
- 1 onion (peeled and finely diced)
- 1 clove garlic (peeled and finely diced)
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- ground coriander (to taste)
- ground cumin (to taste)
- chili powder (to taste)
- turmeric (to taste)
- 1 1/4 cups plain yogurt
- 1/4 cup fresh flat leaf parsley (finely chopped)
- 4 sprigs fresh mint
- 3 leaves
- 4 cups vegetable oil (for frying)
- 2 pounds russet potatoes (peeled and cut into thick fries)
- 5 tablespoons olive oil
- 3 ounces salad (baby leaf)
- Cook the lentils in 2 cups boiling water for 10-15 mins, until softened. Drain and allow to cool for 10 mins. Set aside 3 tbsp lentils and purée the remainder in a blender, adding a little water if necessary. Stir in the onion and garlic. Mix the flour and baking powder together and stir into the lentils to form a paste. Season heavily with salt, coriander, cumin, chili powder and turmeric. Chill for 30 mins.
- Form the falafel mix into 24 balls and roll in the reserved lentils. To make the dip, mix the yogurt, parsley and mint in a bowl. Season with salt and black pepper and garnish with mint leaves.
- Heat the vegetable oil in a deep fryer or saucepan to 300°F. Fry the potatoes, in batches, for 3 mins. Drain on paper towels and season with sea salt. Meanwhile, heat the olive oil in a non-stick frying pan and fry the falafel balls for 8 mins, until golden brown. Drain on paper towels.
- Arrange the falafel, french fries and salad on plates. Serve with the yogurt dip.