Lentil Falafel Recipe // SIMPLE Recipe That's Ready in 30 Minutes (2020)

As you well know, gastronomy is an important part of Morocco’s culture. On this occasion we will talk about a dish that, although it comes from the Middle East, has ended up in Moroccan homes: falafel. But we will try to be original and, instead of talking about the recipe made from chickpeas, we will make a lentil falafel.

Before we start, I would like to say that, although it may seem the opposite due to the quantities indicated, the ingredients indicated make enough for 8 people (all depending on the final size of each falafel).

Ingredients for lentil falafel

200 grams of lentils
A large carrot
1 large red pepper
1 medium green pepper
½ onion
1 teaspoon of cumin powder
2 cloves of garlic, minced very small
1 coffee spoon of turmeric
½ ginger coffee spoon
4 large spoons of flour (maybe even some more, depending on the liquid in the dough)
Salt and oil

Preparation

Before you start cooking, I recommend you leave the lentils to soak from the day before. It is true that some people consider four hours to be enough, but from my own experience I recommend leaving them to soak longer so that the dough is softer.

To prepare everything, we must start by chopping all the vegetables well with the help of the mincer (i.e. red pepper, onion, green pepper, garlic and carrot). Once everything is chopped, mix and drain the water well (this is very important to avoid adding too much flour so that it takes on texture and tastes especially like vegetables).

Then we will chop the lentils, draining the excess water and mixing them in the bowl where we already have the vegetables and adding, once we have kneaded, all the spices, salt and flour (if you notice that the dough has a lack of texture I recommend adding some more flour).

Let it rest in the fridge for at least two hours, so that the dough has a more consistent texture (it has to be similar to the dough of the croquettes). After that time we just have to shape them: some people prefer the shape of croquettes, others prefer the shape of a meatball, and I, for being original, have made them in the shape of a hamburger! (although, to be completely honest, I don’t think it’s the first one that has thought of it).

Now only the easiest part will remain: put a little oil in the pan (just enough to cover it so the falafel doesn’t stick) and make them round and round over medium heat; a couple of minutes on each side will be enough.

You can eat it as it is, because the combination of the flavor of the vegetables with the sweet touch provided by the spices and the pepper gives rise to that. But if you are in the mood to roll up your sleeves a little more (just a little more, I give you my word) and end up leaving your guests with their mouths open, I recommend you accompany them with the yogurt sauce that I indicate below.

Ingredients of the yogurt to accompany the falafel

2 natural Greek yoghurts (without sugar)
The juice of half a lemon
Two cloves of garlic cut very small
Salt and black pepper
A good splash of olive oil

Making this sauce is extremely simple: all you have to do is mix all the ingredients in a bowl and you have the sauce made! However, I recommend you not to skimp on the olive oil because, as with the salmorejo, the better the oil, the better the sauce.

This is a light version, so to speak, of the traditional yogurt sauce recipe: bear in mind that since the falafel has enough spices, I don’t think it’s necessary to include more in the sauce. However, if you like to innovate, you can add some turmeric, thyme or rosemary to give it a different touch.

And that’s the best part: dip the falafel in the sauce and eat it! Isn’t it a very simple recipe? Well, you know, if you have guests at home or simply want to try a different way for your children to eat lentils, here’s a good option!