Green Lentil Falafels

Ingredients

• 250 g Dry green lentils (soaked at least 12 h then drained)
• 2 units Garlic cloves (peeled and coarsely chopped)
• 1 small Onion (peeled and chopped)
• 2 tbsp Fresh cilantro (chopped)
• 2 tbsp Flat parsley (chopped)
• 1 pinch Ground cumin
• 1 tsp Salt
• ½ tsp Black pepper (freshly ground)
• 500 ml Frying oil (sunflower or peanut) (for frying over medium heat)
• 1 sheet Baking paper (to place the balls before frying)

Instructions

1. Soaking the lentils

   Rinse the green lentils, place them in a large container with cold water and let soak for at least 12 h. Drain and rinse again before using.

   Time: PT12H

2. Draining and drying

   Drain the soaked lentils, then pat them dry with a clean kitchen towel or paper towel to remove excess water.

   Time: PT5M

3. Preparing the falafel batter

   In the blender, place the lentils, garlic, onion, cilantro, parsley, cumin, salt and pepper. Blend until you obtain a coarse but homogeneous batter.

   Time: PT10M

4. Shaping the falafels

   With slightly damp hands, form balls the size of a walnut (about 30 g each) and place them on a sheet lined with baking paper.

   Time: PT10M

5. Heating the oil

   Heat the frying oil in a deep pan over medium heat (about 180 °C).

   Time: PT5M

   Temperature: 180°C

6. Frying the falafels

   Drop the balls into the hot oil, cook 3‑4 minutes on each side until golden and crispy.

   Time: PT10M

   Temperature: 180°C

7. Draining

   Remove the falafels with the slotted spoon and place them on a plate lined with paper towels to eliminate excess oil.

   Time: PT5M

8. Serving

   Serve the hot falafels accompanied by hummus, mutabbal, or a lemon‑yogurt sauce to your liking.

   Time: PT5M

Nutrition Facts

Calories

240

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

9 g

Ingredient Substitutions

• Instead of Dry green lentils: red lentils, chickpeas
• Instead of Garlic cloves: garlic powder
• Instead of Onion: shallot
• Instead of Fresh cilantro: flat parsley
• Instead of Flat parsley: cilantro
• Instead of Ground cumin: mild curry
• Instead of Frying oil (sunflower or peanut): olive oil (for less deep cooking)
• Instead of Baking paper: silicone sheet

Equipment Needed

• Large bowl
• Pot or container for soaking
• Immersion blender or food processor
• Wooden spoon
• Baking sheet with parchment paper
• Deep pan or fryer
• Slotted spoon or perforated ladle
• Plate lined with paper towels
• Timer or stopwatch (optional)

Critical Steps — Do Not Skip

• Achieve the right batter consistency (not too dry, not too wet).
• Fry at the correct temperature (180 °C) to avoid greasy or undercooked falafels.

Chef Tips from the Video

• Add a pinch of smoked paprika to the batter for a subtly spicy note.
• Serve with a Greek yogurt, lemon, mint sauce and a drizzle of olive oil for a fresh contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days. Reheat in the oven at 180 °C to regain crispness.

Freezer: Raw balls can be frozen for 1 month. Fry directly from frozen, extending frying time by 2‑3 minutes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Shape the balls and freeze raw on parchment paper; go directly from freezer to frying.
• The batter can be prepared the day before and kept in the refrigerator, covered with plastic wrap.