Falafels with red lentil, garnished with tomato salsa and Greek tzatziki

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I was craving  falafels for more than a month. Not just falafel, but fresh made falafel in combination with red lentil and coriander. In the same time the garnish must be fresh and savory. I have decided that the prefect one will be tomato salsa with lemon zest and coriander and traditional Greek tzatziki. All this wrapped in soft Arabic bread is the perfect dinner. One is for sure, all this time of waiting was totally worth it!

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Ingredients For the falafels:

– 1 can (400 g) chickpea

– 150 g red lentil

– 3 tbsp fresh chopped coriander

– 1 small onion chopped

-1 tsp cumin

– salt for seasoning

– 2 tbsp white flour

– oil for frying

Drain the water from the chickpea. Boil the lentil for 10 minutes. Chop the onion and the coriander. In a small bowl blend the chickpea to a paste. Then add all the ingredients. Preheat the oil and fry from the both sides for about two minutes each side.

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For the tomato salsa:

– 2 tomatoes

– 2 tbsp chopped fresh coriander

– 1 tbsp of lemon zest

-1 tbsp canola oil

– 1 tsp white vinegar

– salt

Cut the tomatoes into small cubes. Add the rest of the ingredients and mix well.

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For Tzatziki:

– 100 g yogurt

– 1 small cucumber

– 1 tbsp olive oil

– salt

– dry dill

Peel and chop the cucumber. Add the rest of the ingredients and mix well.

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