Red lentil falafel

Red lentil falafel are an alternative to classic chickpea falafel. Excellent fried, lighter and healthier baked, they are ideal combined with a yogurt sauce.

Lentil falafel are a great way to get little ones to eat legumes. They look like lentil meatballs but their orange color, given by the hulled lentils , will attract their attention. This recipe is really simple because the legume will simply be soaked in water and then blended without any type of cooking.

These falafel are excellent baked : a light recipe, ready on the go and with a spicy flavour. The perfect pairing is with a Greek yogurt sauce flavored with dill, lemon juice and salt. To keep the recipe vegan , use soy yogurt.

How to make red lentil falafel

1. The night before, soak the red lentils . In total they will have to stay in the water for at least 12 hours.
2. Once the soaking time has passed, drain them and blend them to obtain a sort of puree.
3. Chop the shallot, garlic and parsley and add them to the mixture together with the cumin and a pinch of salt.
4. Mix quickly then start adding as much breadcrumbs as needed to obtain a mixture that can be worked with your hands.
5. Take a spoonful of dough and shape it into a meatball and proceed in this way until the mixture is finished.
6. Place them on a baking tray lined with baking paper, spray them with an oil spray and cook at 200°C for 20 minutes.
7. Now that we have seen how to make lentil falafel, let's prepare the yogurt sauce by simply mixing all the ingredients: dill, lemon juice and Greek yogurt.

Also try the traditional falafel recipe or chickpea and lentil falafel .

storage

You can keep the baked falafel for 3-4 days , place them in the refrigerator in a special container with a lid. We do not recommend freezing in the freezer.