Spicy red lentil biscuits in a pita bread

Name: spicy red lentil biscuits in a pita bread
Cook time: 35 min
Total time: 80 min
Yield: 4
Ingredients: 200 g dried red lentils; 100 g 3 color quinoa; 1 tl ground cumin; 5 el wheat flour; 1 tl smoked paprika; 3 el harissa extra to serve; 15 g fresh coriander; 15 g fresh fresh mint; 300 g cut white cabbages; 4 el Greek yoghurt; 2 el white balsamic vinegar; 100 ml peanut oil; 4 pita bread

Pita bread with coleslaw and red lentil quinoa biscuits. Tasty with harissa

Ingredients

Kitchen Stuff

1 food processor

Directions

Boil the lentils and quinoa in water with salt for 10 minutes. Drain and let dry for 3 minutes.
Put the lentil quino mixture together with the cumin, flour, smoked paprika, harissa and coriander in the bowl of the food processor.
Grind to a coarse puree and season with salt and pepper. Allow to cool to room temperature in 15 minutes. Cover and put in the refrigerator for 30 minutes.
Cut the leaves of fresh mint into strips. Mix in a large bowl with the white cabbage, yogurt and vinegar. Season with pepper.
Form 20 balls of the lentil puree with wet hands and push them a little flat into cookies of approx. 1½ cm thick. Roll them through the rest of the flower.
Heat the oil in a frying pan and bake the cookies in parts 4 min. Turn halfway. Keep warm on a plate under a lid or aluminum foil.
In the meantime, prepare the pita bread according to the instructions on the packaging. Fill the pita bread with the coleslaw and cookies.
Divide the rest of the yoghurt and serve immediately. Yummy! .