Lentils.org

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Lentils.org

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Crispy Lentil Falafel

Prep Time: 15 Minutes

Total time: 30 Minutes

Servings: 1 dozen

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    ½-19 oz (270 mL) can green lentils, drained and rinsed

    ½-19 oz (270 mL) can chickpeas, drained and rinsed

    ½ small red onion, chopped

    2-4 garlic cloves, peeled

    ¼ - ½ cup (60-125 mL) ) cilantro, chopped

    1 tsp (5 mL) cumin or curry powder

    ¼ tsp (1 mL) salt

    ¼ cup (60 mL) all-purpose flour

    ½ tsp (2 mL) baking powder

    canola oil, for frying

    tzatziki, for serving

    pita or naan bread (optional)


Directions

  1. COMBINE the lentils, chickpeas, onion, garlic, cilantro, cumin, and salt in the bowl of a food processor and pulse, scraping down the side of the bowl until blended but not smooth.
  2. ADD the flour and baking powder and pulse until you have a soft mixture that you can roll into balls without it sticking to your hands. Add another spoonful or so of flour if the mixture is too wet or sticky.
  3. ROLL the dough into meatball sized balls, then flatten slightly to make small patties. This will help the falafels cook through more quickly and get crispier on the edges.
  4. HEAT 1/4to 1/2 an inch of canola oil in a heavy skillet – it should be hot but not smoking. Without crowding the pan, cook the falafel patties for a few minutes on each side until deep golden and crisp. Transfer to a plate lined with paper towels to drain.
  5. SERVE warm, with tzatziki for dipping, or wrap in soft pitas or naan bread.

Nutritional Information

  • Serving Size: 1 falafel
  • Per serving:
  • Calories 110
  • Total Fat 6 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Carbohydrates 10 g
  • Dietary Fibre 3 g
  • Sugar 2 g
  • Protein 3 g
  • Sodium 210 mg
  • Potassium 11 mg
  • Folate 4 mcg