Aromatic falafel made from quinoa and lentils: an oriental fairy tale in your kitchen

Uncover the secret of red lentils: cover them with 1 liter of cold water, bring to a boil over high heat, then reduce heat to medium and cook covered for 20 minutes, until tender and appetizing. After that, drain the lentils in a sieve and let the excess liquid drain off, so that they become the perfect base for your falafel.

Feel the magic of quinoa: in a small saucepan, combine the quinoa with 170 ml of hot water, add a pinch of salt, and cook covered over medium heat for 15 minutes. Then, turn off the heat and leave the quinoa warm under the lid for another 5 minutes so that it fully reveals its taste and aroma.

Create a magical mixture: grate carrots on a coarse grater and combine them with quinoa and lentils. Season with salt and pepper to taste, then use an immersion blender to turn all the ingredients into a homogeneous mass. Add finely chopped green onions and flour, mix thoroughly, and form small, appetizing balls.

Prepare golden falafel: pour vegetable oil into a saucepan and heat well. Carefully place small portions of falafel into the oil and fry over medium heat until golden brown and crispy, about 3 minutes on each side. Place the finished falafel on paper towels to remove excess oil. Serve with pita bread, yogurt, and fresh herbs to create a true Eastern feast of flavors.