- 2 dl red lentils, rinsed
- 450ml water or vegetable broth
- 1 can chickpeas
- ¼ small red onion, finely minced
- 4 (fresh) dates, diced
- small handful fresh mint leaves (approx. 1 tbs), finely shredded
- 1 tea spoon paprika
- 1 table spoon dried oregano
- 2 tea spoon ground cumin
1. Boil lentils in stock, 10 min. Strain off excess liquid and allow to cool.
2. Chop/mix chickpeas. Combine the chickpeas with the dates, mint, spices and salt. Add in the cooled lentils.
3. Make patties or balls. Roll in breadcrumbs if you like. Fry.
Link
