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Made with lentils instead of chickpeas, this lentil falafel isn't your average falafel and makes for a great addition to salads and sandwiches.
I view this lentil falafel as mini veggie burgers. If you think about it - they consist a lot of the same ingredients like oats, herbs and spices. Just look at some of my vegetarian burgers - from green chili veggie burgers to cauliflower burgers.
As I mentioned above, traditional falafel is made from chickpeas, herbs and spices and is usually fried. While I've made a few falafel recipes, I wanted to mix it up and try something new. That's when I saw Pinch of Yum used lentils in her falafel recipe.
Although surprised, it made sense as a replacement so I decided to try my own version of it. And while you can fry this homemade falafel, I like the ease of baking them - plus it is healthier which is never a bad thing.
So if you are wanting a vegetarian meal that is a little bit different from what you are used to eating, some healthy falafel should be at the top of your options. Hope you give this a try and enjoy!
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Recipe Ingredients
- Parsley, cilantro, jalapeño, garlic, lemon - all key produce that adds flavor to this lentil falafel.
- Pistachios - gives some added calories and taste.
- Lentils - have a mild, earthy, nutty flavor.
- Old-fashioned oats - helps bind the lentil falafel together.
- Olive oil - a little moisture goes a long way.
- Cumin - complements the lentils and herbs.
- Sea salt - enhances the flavor.
Step-by-Step Instructions
- In a food processor, add the parsley, cilantro, pistachios, jalapeño and garlic and pulse until pistachios are finely chopped.
- Add the cooked lentils, oats, oil, cumin, salt and lemon juice. Pulse until everything is combined thoroughly. You might have to scrape down the sides a few times.
- Preheat oven to 400°F. Scoop out the falafel mix into tablespoon size balls. Place on a parchment-lined baking sheet and flatten the balls with the palm of your hand.
- Bake for 10 minutes, then flip and bake for another 10 minutes or until the falafel is golden brown.
Can I Use Other Legumes for Falafel?
While chickpeas are the main ingredient falafel, you can be creative and try something new like this homemade falafel. However if you aren't a fan of lentils, you could use the same amount of black beans or fava beans.
Can I Make Without a Food Processor?
While a food processor makes everything easier and quicker to come together, you can also use a potato masher or even your hands to blend everything together.
Can I Freeze Homemade Falafel?
You can freeze falafel before or after baking. If freezing before, place on parchment paper and put in freezer. Once frozen, put in ziploc bag and freeze up to 3 months. When you're ready to eat, bake at 400°F for 30 minutes, flipping halfway through.
If you want to freeze after baking, let the falafel cool to room temperature before placing in ziploc bag in the freezer for up to 3 months. Just reheat in the microwave when ready to eat.
Pro Tips/Recipe Notes
- Bake it, don’t fry it. While I love all things fried, it can be a mess to deal with. Baked falafel is much easier to make, plus healthier.
- Coat parchment paper with olive oil. By coating the parchment with olive oil you get the fried affect that you would have missed out on. Also you don't have to brush each individual falafel with oil.
- Use dried lentils, not canned. Canned lentils just don't taste as good and are overly wet. By cooking the lentils yourself, you can reduce the amount of moisture which makes for a better falafel.
Other Falafel Recipes
If you’ve tried these lentil falafel or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Lentil Falafel
Ingredients
- 1 cup fresh parsley
- 1 cup fresh cilantro
- ¼ cup unsalted shelled pistachios
- ½ jalapeño, seeds removed
- 2 garlic cloves, minced
- 2 cups cooked lentils
- ½ cup old-fashioned oats
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- ½ lemon, juiced
Instructions
- In a food processor, add the parsley, cilantro, pistachios, jalapeño and garlic and pulse until pistachios are finely chopped. Add the cooked lentils, oats, olive oil, cumin, salt and lemon juice. Pulse until everything is combined thoroughly. You might have to scrape down the sides a few times.
- Preheat oven to 400°F. Scoop out the falafel mix into tablespoon size balls. Place on a parchment-lined baking sheet and flatten the balls with the palm of your hand. Bake for 10 minutes, then flip and bake for another 10 minutes or until the falafel is golden brown.
Notes
- Bake it, don’t fry it. While I love all things fried, it can be a mess to deal with. Baked falafel is much easier to make, plus healthier.
- Coat parchment paper with olive oil. By coating the parchment paper with olive oil you get the fried affect that you would have missed out on. Also you don't have to brush each individual falafel with oil.
- Use dried lentils, not canned. Canned lentils just don't taste as good and are overly wet. By cooking the lentils yourself, you can reduce the amount of moisture which makes for a better falafel.
Chris says
Like the idea of the lentils.