Nut-Free Falafel de Lentilles
Discover the ultimate fusion of flavor and texture with this Nut-Free Falafel de Lentilles recipe, a wholesome twist on the classic Middle Eastern favorite. Made with tender green lentils, aromatic herbs like parsley and cilantro, and a blend of warming spices including cumin, coriander, and paprika, this recipe is perfect for those seeking a nut-free, plant-based meal packed with protein. These golden-brown falafel patties are lightly crisp on the outside and delightfully hearty on the inside, offering a satisfying bite with every taste. Whether served with pita bread, fresh salad, or a dollop of creamy dipping sauce, these lentil falafels are an irresistible choice for vegetarians, vegans, and anyone in search of a delicious, allergy-friendly dish. Ready in just 50 minutes, this easy, crowd-pleasing recipe is destined to become a family favorite. Perfect for meal prep or a quick dinner, it’s a celebration of bold flavors and nutritious ingredients.
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Recipe Information
Ingredients
- 1 cup Green lentils
- 3 cups Water
- 1 medium Onion
- 3 cloves Garlic
- 0.5 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 3 tablespoons All-purpose flour
- 0.5 cup Vegetable oil (for frying)
Instructions
Rinse the lentils under cold water and then place them in a medium saucepan. Add 3 cups of water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15-20 minutes, or until the lentils are tender but not mushy.
Drain and cool the lentils slightly, allowing them to release any excess moisture.
In a food processor, combine the cooked lentils, onion, garlic, parsley, and cilantro. Pulse until finely chopped but not pureed--a slightly chunky texture is ideal.
Transfer the mixture to a large bowl and add cumin, coriander, paprika, salt, and baking powder. Mix well, then gradually incorporate flour until the mixture holds together.
Form the mixture into small patties or balls, approximately 1.5 inches in diameter. Place them on a baking sheet while you heat the oil.
In a large skillet over medium heat, heat the vegetable oil. Fry the falafel patties in batches, ensuring they do not overcrowd the pan. Cook each side for about 3-4 minutes, until golden brown and crisp.
Drain the falafel on a paper towel-lined plate and serve warm. Enjoy with pita bread, salad, or your favorite dipping sauce.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 11.9 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1489 mg | 32% | |
*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.
