Make Ahead

(Absolutely not a Falafel) Vegan Lentil Falafel

August 21, 2017
Photo by Jodie Nixon
Author Notes

I was really missing all of the great falafels I had been eating whilst abroad, but all I had on hand was a bag of red lentils. These are baked and not fried to make them slightly lighter and IMO more versatile (read: can eat at breakfast and not feel guilty) These are ABSOLUTELY NOT falafels but what they are is crunchy on the outside and soft on the inside - they can be popped into a tomato sauce over pasta, eaten as part of a salad bowl or my favourite - just as they are, straight outta' the bowl with sweet pickles. —Jodie Nixon

  • Makes 15 patties
  • 175 grams Dried Red lentils
  • 1/4 Red onion, finely diced
  • 1 Garlic clove, minced
  • 3/4 teaspoon Smoked paprika
  • 3 tablespoons Plain flour (heaped)
  • 1/2 teaspoon Hot chilli (optional)
In This Recipe
  1. Preheat your oven to Gas 5 (190c).
  2. Rinse lentils and put into saucepan. Cover with water. Bring to the boil and simmer for 15/20 minutes or until the lentils start to break down slightly.
  3. Rinse lentils again with cold water and set to drain through a fine sieve. Drain them well! Otherwise the mixture will be too moist to hold together. Gently press excess water out.
  4. Add flour one tablespoon at a time and mix well after each addition. you may find that you need to add slightly more if your mixture is too loose.
  5. Season with S + P to taste
  6. When they are out of the oven, leave to cool before moving to container as they can be delicate when hot!

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