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Red Lentil Falafel with Lemon Herb Tahini

Lentil Falafel
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings4 *


Red Lentil Falafel

Lemon Herb Tahini

  • ½ cup tahini
  • cup water
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp fresh parsley or cilantro minced
  • tsp pink 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.

Recipe Notes

*Makes about 20-22 falafel

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