Paleo Falafel de Lentilles
Elevate your plant-based meals with this irresistible Paleo Falafel de Lentilles recipe! Crafted with nutrient-packed green lentils, fresh parsley, cilantro, and a fragrant blend of ground cumin and coriander, these falafels boast a symphony of flavors in every bite. This paleo-friendly twist on a beloved classic skips the traditional chickpeas and flour, instead using coconut flour for a gluten-free, low-carb alternative that binds beautifully. Lightly pan-fried in coconut oil, these falafel patties achieve a crispy, golden exterior while remaining tender and flavorful on the inside. Quick to prepare after soaking the lentils, they’re perfect as a protein-packed main dish or satisfying snack. Pair these grain-free falafels with a tangy Paleo tahini sauce or a refreshing salad for a wholesome, guilt-free meal. Whether you’re following a paleo lifestyle or simply looking for a healthy falafel recipe, this dish is sure to become a new favorite in your rotation!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup green lentils
- 1 medium, chopped onion
- 0.5 cup, packed fresh parsley
- 0.5 cup, packed fresh cilantro
- 3 garlic cloves
- 2 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 1 teaspoon sea salt
- 0.5 teaspoon baking soda
- 0.5 teaspoon black pepper
- 3 tablespoons coconut flour
- 0.25 cup coconut oil
Instructions
Rinse and soak the green lentils in abundant water overnight or for at least 8 hours. This makes them easier to blend and digest.
Drain and rinse the soaked lentils thoroughly. Transfer them to a food processor.
Add the chopped onion, parsley, cilantro, garlic cloves, ground cumin, ground coriander, sea salt, baking soda, and black pepper to the food processor with the lentils.
Pulse until the mixture is finely ground, but be careful not to over-process it to a paste-like consistency. Scrape down the sides as needed.
Transfer the mixture to a bowl, cover, and refrigerate for about 30 minutes. This will help to firm the mixture, making it easier to form into balls.
Once chilled, stir in the coconut flour to help bind the mixture further.
Heat the coconut oil in a large skillet over medium heat.
Using your hands, form the lentil mixture into small balls, about golf ball size.
Gently flatten each ball slightly to form patties.
Place the patties in the skillet, taking care not to overcrowd. Cook for about 3–4 minutes on each side, or until golden brown and crispy.
Remove from skillet and drain on paper towels to remove excess oil.
Serve warm, with your favorite Paleo-friendly tahini sauce or salad for a complete meal.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 12.1 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1494 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.
