Crispy Lentil Falafel –

Crispy Lentil Falafel

  By lentilsorg  ,     

July 13, 2015

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  • Prep: 15 Minutes
  • Cook: 15 Minutes
  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 1 dozen


  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.


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)


Nutrition Facts

Serving Size1 falafel
Sodium210 mg
Potassium11 mg
Protein3 g
Cholesterol0 mg
Sugar2 g
Total Fat6 g
Saturated Fat1 g
Total Carbohydrates10 g
Dietary Fiber3 g