Sprouts-lentil dish with falafel balls

Name: sprouts-lentil dish with falafel balls
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 100 g dried dark green lentils bag; 250 g sweet potato; 200 g cleaned sprouts; 4 el peanut oil; 1,5 tl baharat spice mix; 1 Elstar apple; 2 el apple cider vinegar; 7,5 g fresh fresh mint bag; 55 g harissa tip; 300 g fresh falafel dough

Dish of lentils, sweet potato, sprouts, baharat, apple, apple cider vinegar, mint, yogurt and harissa.

Ingredients

Kitchen Stuff

1 blender

Directions

Bring the lentils to a boil with a layer of water. Cook them in 20 minutes until al dente.
Meanwhile, peel the sweet potato and cut the flesh into cubes of 2 cm. Halve the sprouts.
Heat the oil in the frying pan and fry the potatoes, sprouts, baharat, pepper and salt in 20 min. Over medium heat al dente. Change regularly.
Meanwhile, wash the apple, cut into quarters, remove the core and cut the flesh into pieces. Put in a large bowl and sprinkle with the vinegar.
Put half of the leaves of fresh mint in a tall cup, add the harissa chicken and puree with the hand blender to a smooth sauce.
Cut the rest of the leaves fresh mint into strips.
Roll balls of the falafel dough.
Heat the rest of the oil in a frying pan and fry the balls in 4 min. On medium heat around golden brown. Take out of the pan.
Drain the lentils and scoop through the apple together with the sprouting mixture. Sprinkle with the fresh mint and serve with the falafel balls and dip.