Red Lentil Falafel
When most people think of falafel, they think of chickpeas— but you can literally use most legumes to make falafel— and for today’s recipe, I’m sharing a delicious red lentil falafel that is crispy, and incredibly tender.
Here’s a step by step video of the recipe, if you prefer:
📝 Ingredients for the red lentil falafel
For this red lentil falafel recipe, I’ve used:
- 1 cup of dried red lentils
- 1 small onion, chopped
- 3 cloves of garlic, chopped
- 1 green chili, chopped
- 12 grams of fresh parsley
- 12 grams of fresh mint
- 1 teaspoon of ground coriander seeds
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/4 teaspoon of black pepper
- 1 teaspoon of fine salt
- 1/4 teaspoon of baking soda
Finally, since we’re pan-frying the falafels, we’re going to be using vegetable oil.
👨🏻🍳 How to make these delicious red lentil falafels
So, for these falafels, I kicked things off by soaking my red lentils for about 3 hours. This little soak session softens them up just enough to blitz in the food processor. We’re not cooking them though—otherwise they’ll become too mushy.
After soaking, I drained the red lentils and tossed them into the food processor. I pulsed them until they formed a thick, slightly grainy paste – think somewhere between hummus and coarse sand. Then I scraped this mixture into a bowl and set it aside.
Next, without cleaning the food processor, I tossed in the chopped onion, the garlic cloves, the green chili (seeds removed if you’re not into too much heat), as well as the fresh parsley and mint. I pulsed this combo until I had a chunky, vibrant green mix – you want it fine, but not liquefied. I scooped this aromatic blend into the same bowl as the red lentils.
Then to the bowl with the lentils and green mixture, I sprinkled in the spices, salt, and baking soda, and used my hands to mix everything until it was well combined. Here you’re aiming for a consistency that sort of holds its shape.
Since we’re not using flour, it won’t be as firm as your typical falafel mix. It’s all good, though – our falafel is going to be really crispy and tender.
I then covered the falafel mixture and popped it in the fridge for about 30 to 45 minutes. This chilling time is crucial – it lets the mixture firm up naturally as the lentils absorb any excess moisture. Plus, it allows the flavors to mingle.
After its chill session, I pulled the falafel mix from the fridge. It had firmed up nicely – perfect for frying. I set a large skillet over medium heat and poured in enough oil to generously coat the bottom – we’re talking about 1/4 inch deep.
Once the oil was shimmering hot (you can test it by dropping in a tiny bit of the mixture – it should sizzle immediately), I grabbed two tablespoons and started shaping the falafels, carefully placing them in the pan. I fit about 8-9 in the pan at once, leaving enough space between them for easy flipping.
I let the falafels sizzle away for about 3-4 minutes on each side, or until they gained a beautiful golden-brown color. You’re looking for a crispy exterior that gives way to a tender, flavorful interior.
Once done, I fished them out with a spatula and let them hang out on a plate lined with paper towels. This little rest stop helps soak up any excess oil, keeping your falafels crispy, not greasy.
Repeat the process with the remaining mixture, adding a splash of more oil to the pan if needed between batches.
And there you have it – homemade falafels ready to rock your taste buds! Serve ’em up hot with some tahini sauce, stuffed in a pita, or perched on top of a fresh salad. 🙂
💬 Frequently asked questions
Can I use other types of lentils?
Yes, you can use other lentils, but soak them longer—often overnight—as most are firmer than red lentils.
Can I bake these falafels?
Yes! I haven’t tried it myself, but I’m confident that falafels would turn out great in the oven. Baked falafels might be a bit drier than fried ones, but they are definitely a healthier option.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, as it contains no flour.
Red Lentil Falafel
- Total Time: 4 hours
- Yield: 22 falafels 1x
- Diet: Vegan
Description
If you’re looking for a falafel that’s tender yet deliciously crispy, this red lentil falafel recipe delivers just that along with an amazing flavor. It’s so good, you’ll be craving more!
Ingredients
- 1 cup of dried red lentils
- 1 small onion, chopped
- 3 cloves of garlic, chopped
- 1 green chili, chopped
- 12 grams of fresh parsley
- 12 grams of fresh mint
- 1 teaspoon of ground coriander seeds
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/4 teaspoon of black pepper
- 1 teaspoon of fine salt
- 1/4 teaspoon of baking soda
- Vegetable oil (for pan-frying the falafels)
Instructions
- Soak red lentils for 3 hours, then wash and drain thoroughly.
- Pulse lentils in a food processor until grainy. Set aside in a bowl.
- Pulse onion, garlic, green chili, parsley, and mint into a thick green mixture. Add to lentils.
- Mix in spices, salt, and baking soda with your hands until you get a light, well-combined falafel mixture.
- Cover and refrigerate for 30-45 minutes to firm up.
- Heat 1/4 inch of oil in a large skillet over medium heat.
- Shape falafels with the help of two tablespoons and fry for 3-4 minutes per side until golden brown. Remove with a spatula onto paper towels.
- Repeat with the remaining mixture, adding oil as needed.
- Serve hot alongside tahini sauce, pita bread, or on top of a salad, for example.
- Prep Time: 10 minutes
- Soacking + Chilling Time: 3 hours + 30 minutes
- Cook Time: 20 minutes
- Category: Main Course, Snacks, Sides
- Cuisine: Middle Eastern
🙏🏻 Before you go, I’ve got a favor to ask!
I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!
Of course, you can also ask any questions you may have about the recipe— and we’ll try to respond ASAP.