Falafel de Lentilles
Elevate your falafel game with this vibrant recipe for "Falafel de Lentilles," a wholesome twist on the classic Middle Eastern favorite. Made with tender green or brown lentils, these crispy and flavorful patties feature aromatic spices like cumin and coriander, along with fresh parsley and cilantro for a herbaceous burst. Perfectly golden and crunchy on the outside, yet soft and satisfying inside, these falafels are ideal for serving with warm pita bread, crisp salads, or creamy tahini sauce. Easy to prepare in under an hour, this plant-based recipe is high in protein, gluten-free adaptable, and packed with bold flavors that will make your taste buds sing. Whether you're planning a casual dinner or a snack-worthy spread, "Falafel de Lentilles" will quickly become your go-to option for healthy, flavorful eating.
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Recipe Information
Ingredients
- 250 grams green or brown lentils
- 1 medium onion
- 2 large garlic cloves
- 30 grams fresh parsley
- 30 grams fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 milliliters vegetable oil
Instructions
Rinse the lentils under cold water, and then place them in a pot with enough water to cover them by about an inch.
Bring the water to a boil and then reduce the heat to a gentle simmer. Cook the lentils for about 20 minutes or until tender but not mushy. Drain and allow them to cool slightly.
While the lentils are cooling, roughly chop the onion, garlic, parsley, and cilantro.
In a food processor, add the lentils, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, flour, salt, and pepper. Pulse the mixture until it reaches a coarse paste consistency. Be careful not to overblend.
Transfer the mixture to a bowl, cover, and refrigerate for about 30 minutes to make it easier to handle.
Heat the vegetable oil in a deep pan or pot over medium heat. The oil is ready when it reaches about 180°C (350°F).
With wet hands, form the lentil mixture into small balls or patties, about the size of a golf ball.
Carefully place the falafel balls into the hot oil, frying in batches to avoid overcrowding the pan.
Fry until golden brown and crispy on the outside, about 3-4 minutes per side. Remove and drain on paper towels.
Serve the falafel warm, with your choice of accompaniments such as pita bread, salad, or a dipping sauce like tahini or tzatziki.
Nutrition Facts
Calories |
4257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 444.6 g | 570% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 284.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 12.1 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1715 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
