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