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Lentil Falafel Bowl

Prep Time: 30 Minutes

Total time: 45 Minutes

Servings: 10


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    5 cups (1.25 L) whole red lentils, cooked

    5 cups (1.25 L) split red lentils, cooked

    ½ cup (125 mL) garlic, rough chop

    ⅓ cup (75 mL) shallot, rough chop

    ⅓ cup (75 mL) parsley, chopped

    2 Tbsp (30 mL) cumin

    2 Tbsp (30 mL) coriander

    ⅔ cup (150 mL) all-purpose Flour

    as needed, vegetable oil


    1 cup (250 mL) tahini

    2 Tbsp (30 mL) garlic, minced

    2 Tbsp (30 mL) lemon juice

    ⅓ cup (75 mL) warm water


    5 cups (1.25 L) baby arugula

    3 cups (750 mL) Swiss chard, rough chop

    3 cups (750 mL) whole red lentils, cooked

    3 cups (750 mL) Israeli couscous, cooked

    1 ¼ cups (310 mL) whole red lentils, oven roasted*

    1 tsp (5 mL) canola oil

    2 Tbsp (30 mL) za’atar

    30 strips, zucchini, ribboned using a mandolin

    2 cups (500 mL) carrots, various colors, shaved


  1. In a food processor, combine lentils, garlic, shallots, parsley, cumin, coriander, and flour. Blend until a thick paste consistency is reached.
  2. While the paste is blending, mix the dressing ingredients together in a small bowl. Reserve.
  3. Form paste into 2” balls and fry in vegetable oil until golden brown. Transfer to a paper towel lined tray to drain and season to taste with salt if desired.
  4. While the falafel are frying, add arugula, chard, cooked lentils, and couscous to a large mixing bowl and toss with dressing.
  5. Toss warm oven roasted lentils with oil and za’atar. Reserve for garnish.
  6. Divide lentil/grain base among 10 serving bowls. Dress each portion with 3 ribbons of zucchini, ¼ cup (60 mL) carrot, 2 Tbsp (30 mL) oven roasted lentils, and three falafel.

*To make oven roasted lentils:
Soak lentils in water for 12 hours. Drain and lay out on a sheet pan evenly. Bake in 400°F (200°C) oven for 30 minutes, tossing frequently to ensure even cooking.