can i call these felafels when the ingredients are not completely authentic? well felafel sounds better than balls in this circumstance i think... i have been meaning to do something with the besan flour that i bought at my favourite indian shop & this is my creation. they were tasty especially dunked into the hommus & coriander dip...although the besan flour does make "the balls" denser than a usual felafel!
chickpea, lentil & yoghurt felafels
ingredients - 2 cups besan flour, 3tbls of sesame seeds, drained/rinsed 1 tin of brown lentils, 1 cup natural yoghurt, 1tbls cumin powder, 1tbls coriander powder, 1tbls sea salt, plenty of cracked pepper, juice of 2 lemons, 3 crushed garlic gloves, 2 eggs whites whisked, chopped fresh coriander, 3 cups of canola oil/or veg oil...extra besan flour if the consistency is too wet...+ 1tpsn of chilli flakes (or leave out if making for the children).
prepare - mix together besan, sesame, lentils, yoghurt, cumin, coriander powder, salt, pepper, lemon juice, garlic, chilli flakes - best with hands. whisk whites & then fold them in + chopped fresh coriander. i added a little more besan when it came to the rolling. heat oil in saucepan & place rolled felafels gently in the sizzling oil, turn over browning both sides & then drain on kitchen paper.
great for park picnics, serve when guests arrive, eat for lunch in a wrap - actually do what you like!