These delicious and easy-to-make red lentil falafel are a fun make-ahead lunch for the workweek. One serving provides 18 grams of plant protein, and over 20 grams when dipped into the lemon herb tahini.
Serve them over a salad or roasted veggies.
Health Benefits of Lentils
Similar to beans, lentils are a top source of plant-based protein. They come in a variety of colors, including red, yellow, green, brown, and black. Some of the health benefits of lentils include:
- Nutrient-dense: Lentils provide a variety of nutrients, including B vitamins, iron, magnesium, potassium, and zinc. One cup of cooked lentils provides about 18 grams of protein.
- High in fiber: One cup of lentils provides over 15 grams of fiber which supports gut function, regularity, and the growth of healthy gut bacteria. (1)
- Anti-inflammatory: Lentils are rich in health-promoting polyphenols, which have strong antioxidant, anti-inflammatory, and neuroprotective benefits. (2, 3, 4, 5)
- May aid in blood sugar balance: Like other legumes, lentils may aid with blood sugar regulation, despite being relatively high carb. (6, 7)
Save on Red Lentil Falafel Ingredients
I made this recipe for Vitacost, using a variety of organic and wholesome ingredients. I buy all of my non-perishables on vitacost.com. They offer the healthiest brands at 20 to 50% less than what you’d pay at a health food store. This saves me literally thousands of dollars a year.
For fresh, organic produce, you can order Whole Foods directly from Amazon in most major cities.
Red Lentil Falafel with Lemon Herb Tahini
Red Lentil Falafel
- 1 cup split red lentils
- 2 cups water
- 1 Tbsp extra-virgin olive oil
- 3 cups yellow onion diced
- 3 cups carrot diced
- 2 cloves garlic chopped
- 2 Tbsp fresh lemon juice
- 1 Tbsp paprika
- 1 Tbsp cumin powder
- ¼ - ½ tsp unrefined salt (real, pink, or Celtic salt)
- ½ tsp black pepper
- ⅔ cup flat-leaf parsley chopped (or sub cilantro)
- 1 cup almond flour
Lemon Herb Tahini
- ½ cup tahini
- ⅓ cup water
- 3 Tbsp fresh lemon juice
- 1 Tbsp flat-leaf parsley minced
- ⅛ tsp unrefined salt (real, pink, or Celtic salt)
- Add the lentils to a pot with the water. Bring to a boil over medium heat, then cover, reduce to low, and simmer for 15 minutes. All the water should be absorbed.
- Meanwhile, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Heat a medium-sized pan over medium heat. Add one tablespoon of olive oil then the onions, carrots, and garlic. Cook for 10 minutes, until carrots are soft and onions are translucent.
- Add the onion-carrot mixture and the red lentils to a food processor, along with the lemon juice, paprika, cumin, salt, black pepper, and fresh herbs. Process on low until all ingredients are well incorporated and it starts to make a paste, although you can keep it a little chunky for texture, if desired.
- Transfer the mixture to a large mixing bowl, and stir in the almond flour. The mixture should be damp but able to hold its shape. If not, add more almond flour.
- Form the mixture into about 1½ to 2-inch patties, and transfer to the lined baking sheet. You should have about 20-22 falafel.
- Bake the falafel for 25-30 minutes, or until golden-brown on the top. Remove from the oven and let them cool a few minutes to firm up before serving.
- While that cooks, make the herb tahini sauce. In a bowl, first combine the tahini and water. Whisk vigorously with a fork for a minute or two, until they are fully incorporated. Then add the lemon juice, herbs and salt. Stir again until fully incorporated.
- Serve the falafel over a salad or roasted veggies with a drizzle of tahini sauce.
Did you make this recipe?
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Love falafel? Try out my Air-Fried Sweet Potato Falafel and Beet + Carrot Falafel (Juice Pulp Recipe) too!
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