Tuesday, March 18, 2014

Chickpea, Red Lentil & Herbed Falafel

made with turrmeric and lemongrass - above is lightly fried in coconut oil

above is baked which causes some cracking but very moist
Chickpea, Red Lentil & Herbed Falafel
Two variations below
As much as I love falafels I can’t get over the idea that a traditional one is deep fried, something I prefer not to witness. Having said that, I attempted the deep fry, a bit unlike me, and the result a disaster. First I had to fill my small pot with two inches of oil, not attractive, then I had to heat up to 350 degrees which took quite a while, then I dropped my falafel in the hot oil and watched my temp drop drastically to 150. The falafels fell apart in the oil and were a soggy mess, I’m not interested in attempting again and will continue to make the healthier version using just a tad oil or baking them, still great and less guilt not to mention my home doesn’t smell like hot oil, but instead spices.
This chickpea lentil falafel is a revision to an earlier post, this one is a bit firmer but please don’t make burgers out of these, I have a recipe for chickpea burger, these are intended to be enjoyed small. I have two variations below the only difference being the spices used and one has lemongrass. These are delicious little falafels that can be enjoyed in a variety of ways, along side salad, alone with dressing, in cabbage leaf or in a pita loaded with lots of goodness, which is my favorite. Since I have so many dressings and sauces posted on my blog I’ve linked them below so you decide which is best.

Note: Baking these always result in cracking of the falafel but the inside is very moist, and once the sauce is added, it doesn’t matter. The other option is to lightly fry them in coconut oil until both sides are golden brown. I’ve taken images of both versions so you can see. If baking try covering them, that might help with the cracking, I didn’t try this.
Xoxo Diana

Red Lentil  & Chickpea Falafel
makes 17 falafels
3/4 cup cooked red lentils  - not soupy – ½ cup dry + 1 cup water is good
13 oz of chickpeas  rinsed and drained - or fresh chickpeas cooked in advance
1/2 medium onion chopped 
2 cloves garlic minced
1 ½  tsp smoked paprika
1 ½ tsp ground cumin
¼ tsp cayenne
¾-1 tsp sea salt
3 tbsp fresh cilantro chopped
3 tbsp fresh parsley chopped
1/2 cup rolled oats - gf - spice grinder to make a slight flour
Small pita pockets

Omit paprika
add ½ organic lemon zest – do not cook
2 tsp turmeric - added to bowl when mixing
1 tsp coriander - toast with cumin above
1 tbsp lemongrass – sauted with onion and carrot if using

1. Rinse the red lentils using a strainer under running water until it is no longer foamy. Add the lentil to a medium pot with water. Bring to a boil then turn down heat to very low and simmer covered for 13 minutes – until water is all absorbed. Remove from heat - transfer to bowl and let cool a bit.

2. add the onion to a food processor and pulse until small bits, add the chickpeas and pulse until crumbly, transfer to a large bowl

3. Add the cumin powder to a pan and toast until just fragrant, remove from the heat and add it to the bowl of chickpeas, along with minced garlic, paprika, cayenne, sea salt, cilantro, parsley, rolled oats and mix very well the mixture should be moist and firm and hold together when formed into a ball. 
form each ball into 1.5 oz and place on parchment lined baking sheet

Pre heat oven to 375 rack in middle

Lightly Fry
1. Add a little high heat oil to a pan and cook the patties 2 minutes on first side and 1.5 minutes on other side until golden. transfer to lined baking sheet. 
2. after cooking in pan finish in the oven for 20 minutes covered. they will crack a little but very moist inside.

Enjoy with a side of salad, in cabbage leaf, or my favorite, on top small pita

Suggested Toppings
Green onions
Additional herbs


Suggested Creams/Sauce


  1. I would have to say this is one of the BEST falafel's I have made....and posted it on instragram under vegelove99...if you want to see the picture- I love your work/photos/food..keep it coming...I used panko and a bit of buckwheat flour as did not want to use so much panko- great taste

  2. Hi Sasha,
    I'm so flattered and glad you love this recipe and that you've tried others. please keep me posted on all your creations here. xox


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