Lentil Falafel

Discover a flavorful twist on a Middle Eastern classic with this Lentil Falafel recipe, a plant-based delight that's as nutritious as it is delicious. Made with protein-packed soaked green or brown lentils, fragrant fresh herbs like parsley and cilantro, and a bold blend of spices including cumin, coriander, and paprika, these falafels are bursting with vibrant, aromatic flavors. Unlike traditional chickpea falafel, this version swaps chickpeas for tender lentils, creating a slightly nutty and hearty texture. Lightly fried or pan-seared to crispy perfection, these golden bites are perfect served in warm pita wraps, atop salads, or paired with creamy tahini or hummus for dipping. Ready in just 30 minutes (after soaking time), this easy, gluten-free, and vegan recipe is your go-to for a wholesome, satisfying meal that’s packed with plant-based protein.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Dry green or brown lentils
• 3 cloves Garlic cloves
• 1 medium Onion
• 1 cup Fresh parsley
• 1 cup Fresh cilantro
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Ground paprika
• 0.5 teaspoons Chili powder
• 1 teaspoon Salt
• 1 teaspoon Baking powder
• 3 tablespoons Chickpea flour (or all-purpose flour)
• 0.5 cup Vegetable oil (for frying or pan-searing)

Directions

Step 1

Rinse the lentils thoroughly under cold water and then soak them in enough water to cover them for at least 8 hours or overnight.

Step 2

After soaking, drain the lentils completely and add them to a food processor.

Step 3

Add garlic, onion, parsley, cilantro, ground cumin, ground coriander, paprika, chili powder, and salt to the food processor along with the lentils.

Step 4

Pulse the mixture until it begins to combine but still has a slightly coarse texture. You don't want a completely smooth paste.

Step 5

Add the baking powder and chickpea flour to the mixture and pulse one or two more times to combine. The mixture should hold together when you pinch it with your fingers. If it’s too wet, add a bit more chickpea flour.

Step 6

Transfer the mixture to a bowl, cover, and let it rest in the refrigerator for 15-20 minutes to make it easier to work with.

Step 7

Once rested, shape the mixture into small balls or patties, using about 1 to 2 tablespoons of the mixture per falafel.

Step 8

Heat vegetable oil in a deep skillet or frying pan over medium-high heat. If frying, you’ll need enough oil to submerge the falafel halfway. If pan-searing, use just enough oil to lightly coat the bottom of the pan.

Step 9

Fry the falafel in batches, being careful not to overcrowd the pan. Cook each side for about 2-3 minutes, or until golden brown and crispy.

Step 10

Remove the falafel and place them on a paper towel-lined plate to drain excess oil.

Step 11

Serve the falafel warm with hummus, tahini sauce, or wrapped in pita bread with fresh vegetables.

Nutrition Facts

Serving size	(598.8g)

Amount per serving	% Daily Value*
Calories	1486.3

Total Fat 123.6g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2910.4mg	0%
Total Carbohydrate 84.5g	0%
Dietary Fiber 26.3g	0%
Total Sugars 14.2g
Protein 29.5g	0%

Vitamin D 0IU	0%
Calcium 268.2mg	0%
Iron 16.6mg	0%
Potassium 1976.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.9%

Protein: 7.5%

Carbs: 21.6%