Ingredients
- 1 cup dry red lentils
- 2 cups water
- 1 small onion
- 3 cloves garlic
- 1 cup chopped parsley
- 1 tsp salt
- ½ tsp cumin
- 2 tbsp flour
- 3–4 tbsp oil for frying
Instructions
- Cover red lentils with water and soak for 1 hour until doubled in size.
- Drain soaked lentils and transfer to a food processor along with onion, garlic, parsley, salt, and cumin. Blend until smooth and paste-like.
- Stir in flour and mix until combined.
- Shape into small balls or patties (about 20).
- Heat oil in a frying pan and fry falafel until golden and crisp on both sides.
- Serve hot or store for later use.
Notes
- Add chili or cayenne for a spicier kick.
- Substitute parsley with cilantro or celery leaves for different flavor.
- Bake at 400°F (200°C) for 25 minutes, flipping halfway, for an oil-free option.
- Roll in breadcrumbs before frying for extra crunch.
- Store in fridge for up to 4 days or freeze and reheat from frozen.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 5 falafels
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
