Lentil Falafel

4.77 from 17 votes

Lentil falafel is a quick and easy falafel recipe made with lentils instead of chickpeas. Full of incredible savory flavor, this lentil falafel recipe can be air-fried or baked. Dip in tangy tahini dressing or wrap in a sandwich full of fresh vegetables and grilled to perfection.

Prep Time15

Cook Time15

Total Time30

Course: Entrees

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 338kcal

Author: Kathy Carmichael

Ingredients

Lentil Falafel

2 cups Brown cooked lentils
½ cup White Onion diced
½ cup Red onion diced
1 Jalapeno deseeded and diced
5 cloves Garlic
¼ cup Parsley
¼ cup dill
¼ cup Cilantro
2 teaspoons Coriander
2 teaspoons Cumin
2 ½ Tablespoons Chickpea Flour or flour of choice
2 Tablespoons Tahini
2 Tablespoons Lemon juice

Tahini Dressing

¼ cup tahini
⅛ cup water
⅛ cup lemon
pinch salt
pinch pepper
2 cloves garlic

Wrap Ingredients

4 cups arugula
2 to tomatoes sliced thin, then cut in half
1 white onion sliced
1 cucumber sliced thin
½ cup dill pickle chips
4 pieces lavash or tortillas

Instructions

Making the Lentil Falfael Mixture

Pulse the onions and garlic in the base of the food processor.
Add all the remaining ingredients and pulse until all the ingredients are combined.
Do not over-pulse or mix; the mixture should be chunky.
Cover and place in the refrigerator for an hour to set up.
Using a slider or small burger press mold, cookie baller, or your hands, form identical oval or circular-shaped falafel.

Making the Tahini Dressing

Combine all the ingredients in a small blender and blend until smooth.
Refrigerate until ready to use.

Air-Fried Lentil Falafel

Place a single layer of lentil falafel in the air-fry pan's base, making sure not to overlap falafel pieces.
Cook at 350 degrees for 15 minutes, flipping over each falafel at 8 minutes, and then cook the other side for the remaining 7 minutes.
Remove air-fried falafel and place it on a cooking sheet and place it in a warm oven to keep warm.
Repeat the process for all the falafel until done.

Baked Lentil Falafel

Preheat the oven to 400 degrees.
Line a baking sheet with a silicone baking mat or parchment paper.
Bake for 30 minutes, making sure to flip the falafel over halfway through cooking.

Making a Falafel Wrap

Lay a lavash or tortilla on a flat surface.
Place a handful of arugula.
Add three lentil falafel pieces.
Now, add onions, cucumber, tomatoes, and pickles.
Drizzle with tahini dressing.
Fold the sides of the wrap and tightly roll the wrap.
Eat cold or place in a skillet and cook on medium-low, turning and it toasts in the pan.

Video

Notes

Do not over-pulse the ingredients in the food processor.
If using a canned lentil, drain and dry on paper towels before adding to the food processor.
If cooking raw lentils, do not overcook them. Mushy, wet lentils do not work well in this recipe.
Make the tahini dressing first, and allow it to chill and thicken in the refrigerator.
The best way to reheat falafel is in the oven. Preheat your oven to 400°F (200°C). Next, arrange the falafel on a baking tray and cover it with foil. Reheat the falafel for 5-7 minutes, or until piping hot.
You can freeze the falafel pre- or post-frying. Either way, you'll need to arrange them on a baking tray in a single layer, freeze them until solid, then pack them into food bags and label them.
To thaw your falafel, take them out of the freezer the night before you want to use them and let them thaw slowly in the fridge. If you're in a rush, put them in a sealed bag and submerge the bag in water. Alternatively, you can cook the falafel straight from frozen in the oven or the microwave

Nutrition