Lentil Falafel – Lentils.org

Lentil Falafel

  By lentilsorg  , ,   ,   

December 7, 2021

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  • Prep: 15 Minutes
  • Cook: 10 Minutes
  • 15 Minutes

    10 Minutes

    25 Minutes

  • Yields: 20 falafel


  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.


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


Nutrition Facts

Serving Size2 falafel
Sodium550 mg
Potassium228 mg
Protein5 g
Cholesterol0 mg
Sugar2 g
Total Fat15 g
Saturated Fat1 g
Total Carbohydrates22 g
Dietary Fiber4 g