1. Soak the lentils for at least 4 hours (or overnight).

   
   

2. Drain, then blend with: garlic, cilantro, parsley, moringa, turmeric, voatsiperifery pepper, and salt.

   
   

3. Add the egg and flour to form a dough that holds together.

   
   

4. Shape into balls using 1 tbsp of mixture per bite.

   
   

5. Fry until golden and crispy.

   
   

Tip

👉 Easily scale the recipe: double everything for 4 people, triple for 6, and so on.

Serving Ideas

🌱 Perfect with a lemon‑yogurt sauce, coconut rice, or as a savory snack for apéro.