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    You are in: Home / Recipes / Lentil Falafel Recipe
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    Lentil Falafel

    Lentil Falafel. Photo by rpgaymer

    1/2 Photos of Lentil Falafel

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    enigma256's Note:

    I love falafel, so when I went to a local vegetarian restaurant I couldn't resist when I saw a lentil falafel wrap on the menu. It was so delish I wanted to go home and attempt to make my own. To my surprise I could not find a recipe on zaar. So I went searching the internet and did some tweaking and found a wonderful recipe. These falafel have a very soft, creamy texture while still maintaining a traditional falafel flavor. These are a new favorite around here. Thanks to monkeydish.com for getting me headed in the right direction.

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    Ingredients:

    Serves: 6-8

    Yield:

    falafel

    Units: US | Metric

    • 4 cups cooked lentils (I used green)
    • 3/4 cup flour, divided (plus probably a little more)
    • 2 teaspoons cumin, ground
    • 2 garlic cloves, minced
    • 1 -2 tablespoon lemon juice
    • salt & fresh ground pepper
    • 1/2 cup brown onion, finely chopped
    • 1/4 cup parsley, chopped
    • 2 large eggs
    • vegetable oil, for frying
    • warm pita bread
    • tzatziki, sauce (you can find a great recipe on zaar )

    Directions:

    1. 1
      1. Place lentils, 1/4 cup flour, cumin, garlic, lemon juice, and salt and pepper to taste in a food processor and process until almost smooth. Add onion, parsley and eggs; process to combine. Transfer mixture to a bowl. Check to see if the mixture can be somewhat formed into balls, if it needs more thickness, continue adding flour a little at a time until you can work with it. The mixture will remain soft and pudding-like, but you should be able to work with it. (If you do not have a food processor you can use a potato masher and elbow grease).
    2. 2
      2. Combine remaining 1/2 cup flour with salt and pepper to taste. Form lentil mixture into 1-1/2-in. balls; coat with seasoned flour. I found it helpful to coat my hands with the flour to form the balls and that was enough flour to make a nice brown crust on the falafels. Deep fry balls in 350°F oil 3-5 min., or until crisp but fluffy; drain and keep warm.
    3. 3
      3. Serve warm with pita and tzatziki. I also stuffed my pita with some spinach and shredded carrots and it was great. Get creative and use whatever veggies you have on hand.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on April 08, 2013

      45

      I don't like falafels, but I LOVE lentils... so your recipe made me enjoy falafels for once! I like the spice amount, although I baked my falafels instead of frying them. It only took about 15 minutes in the oven at 350F, and they came out looking like cookies (but still tasted good). Served these inside pita pockets with spinach, tomatoes, feta, and tzatziki sauce- yum. [Made & Reviewed for Spring PAC 2013]

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2011

      45

      Quite good! I used dry garlic, onion and parsley because I didn't feel like dirtying (then cleaning!) the food pro, and wanted to mash it by hand. Next time I'll try the fresh ingredients. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lentil Falafel

    Serving Size: 1 (138 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 244.7
     
    Calories from Fat 21
    97%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 62.0 mg
    20%
    Sodium 29.9 mg
    1%
    Total Carbohydrate 40.8 g
    13%
    Dietary Fiber 11.2 g
    45%
    Sugars 3.1 g
    12%
    Protein 16.0 g
    32%

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