Vida Recetas Editorial
Green falafels with lentils are a nutritious and tasty variation of the classic chickpea falafel, originally from the Middle East. This easy recipe uses lentils as the main ingredient, providing plant-based protein, fiber, and an earthy flavor that pairs perfectly with spices. It's ideal for those seeking vegan, budget-friendly, and flavorful alternatives, whether as a main dish, side, or pita filling.
They can be served with yogurt sauce, fresh salad, or inside a Mediterranean bowl. It also allows variations: you can add cilantro, mint, or even spices like paprika. A delicious way to incorporate legumes into your daily diet.
Prep
20 min
Cook
15 min
Servings
4
Calories
350 kcal
Cook the lentils with a little thyme, bay leaf and the chopped carrot until soft. Add salt at the end. Drain. If you are in a hurry, you can use canned lentils.
In a blender, mix 1 clove of garlic, 1 small onion and a little parsley. Add the cooked lentils and carrots and mix. Add the flour and cumin, mix with a spatula.
Form balls with your hands: We recommend getting your hands wet first to prevent the pasta from sticking too much.
Fry it in a pan with a little olive oil.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 20 minutes and the cooking time is 15 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
