Lentil Falafel With French Fries And Minty Yogurt Dip

• 1 cup red lentils
• 1 None onion, peeled and finely diced
• 1 clove garlic, peeled and finely diced
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• None None Ground coriander, to taste
• None None Ground cumin, to taste
• None None Chili powder, to taste
• None None Turmeric, to taste
• 1 1/4 cup plain yogurt
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 4 sprigs fresh mint, few leaves reserved for garnish, remainder finely chopped
• 4 cups vegetable oil, for frying
• 2 lbs russet potatoes, peeled and cut into thick fries
• 5 tbsp olive oil
• 3 oz baby leaf salad

1. 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 puree 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.
2. 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.
3. Heat the vegetable oil in a deep fryer or saucepan to 300u0b0F. 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.
4. Arrange the falafel, french fries and salad on plates. Serve with the yogurt dip.

red lentils, onion, clove garlic, flour, baking powder, ground coriander, ground cumin, chili powder, turmeric, plain yogurt, parsley, mint, vegetable oil, potatoes, olive oil, baby leaf salad

Taken from recipes-plus.com/api/v2.0/recipes/19224 (may not work)