Different falafel

Falafel but different


Chickpeas are great and all but I could never get over the fact that falafels are so dry. I know, add sauce or alike to make it less dry but why not try something different? These are made with lentils and taste quite good!


  • 350 grams lentils
  • 1 onion
  • 2-3 cloves garlic
  • half a bundle parsley
  • 1 tablespoon tomato paste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon allspice
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red pepper
  • 1/2 teaspoon black pepper
  • 2 teaspoons salt
  • 3 tablespoons oil


Let the lentils rest in the water for at least 2 hours until they start to soften. Put all the ingredients except the olive oil into a kitchen machine (blender) and pulse it until you can form it into balls (and they keep their shape). Take bits of the mixture about the size of walnuts and form them into balls but use pressure to make them dense. Put the balls onto a baking tray and slightly press them down. Brush on the oil over all of them and bake them at 180 degrees Celsius (360 degrees Fahrenheit) for about 20 minutes.

Once they are done, enjoy the crispy healthy falafel balls, either warm or cold.