Indian lentil balls

Ingredients for 3 servings:

• 250 g lentils, red
• 1 onion(s)
• 1 garlic clove(s)
• 1 chili pepper(s)
• 1 stalk of lemongrass
• 1 tsp fennel seeds
• 1 tbsp flour
• 1 tsp baking powder
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

vegan

Soak the lentils overnight, or for at least 6 hours. The next day, pour them into a sieve and let them drain. Finely chop the onion, garlic, and chili pepper. Trim off a bit of the top and bottom ends of the lemongrass and chop the rest as well. Puree everything we just chopped together with the lentils. Add the flour, baking powder, fennel seeds, and a pinch of salt and mix well. Form the dough into balls, about the size of ping-pong balls. Deep-fry the balls in oil until golden brown, or brush them with a little oil and bake in the oven at 200°C for about 20 minutes, turning occasionally.