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Recipe by

Lentils.org

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Lentil Falafel

Prep Time: 15 Minutes

Total time: 25 Minutes

Servings: 20 falafel

These super tasty falafel bites are made from combining lentils, onion, parsley, cilantro, red pepper flakes, garlic, cumin, baking powder, and flour and fried for light, fluffy, and herbaceous falafel.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    2 cups (500 mL) whole red lentils, cooked and drained well

    2 cups (500 mL) onion, roughly chopped

    ¾ cup (175 mL) parsley, chopped

    ¾ cup (175 mL) cilantro, chopped

    2 tsp (10 mL) salt

    ½ tsp (2 mL) dried hot red pepper

    6-8 garlic cloves

    2 tsp (10 mL) cumin

    1 cup (250 mL) all-purpose flour (if needed)

    2 tsp (10 mL) baking powder

    canola oil, for frying as needed


Directions

  1. Place drained lentils and onions in the bowl of a food processor. Add parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not fully puréed— the mixture should look mealy. If needed, add flour a small amount at a time.
  2. Sprinkle in baking powder, and adjust seasonings to taste.
  3. Begin by forming one ball, about the size of a walnut, using water to wet hands so that they do not stick.
  4. Heat 3 inches of oil in a deep pot or wok to 350°F (180⁰C). Fry the first test falafel until golden brown and drain on paper towels. If it falls apart, add a small amount of flour to the mixture.
  5. Continue forming the remaining of the mixture into falafel balls. Fry the remaining formed falafel until golden brain and drain well on paper towels.

Nutritional Information

  • Serving Size: 2 falafel
  • Per serving:
  • Calories 240
  • Total Fat 15 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Carbohydrates 22 g
  • Dietary Fibre 4 g
  • Sugar 2 g
  • Protein 5 g
  • Sodium 550 mg
  • Potassium 228 mg
  • Folate 99 mcg