clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Lentil Recipe

Lentil Falafel with Lime Yogurt

  • Yield: 4 1x


Author: Michelle Minnaar



  • 30ml (2 tbsp) olive oil
  • 4 spring onions, finely chopped
  • 1 red onion, sliced
  • 3 garlic cloves, crushed
  • 15ml (1 tbsp) ground turmeric
  • 15ml (1 tbsp) ground cumin
  • 400g (1lb) cooked chickpeas
  • 400g (1lb) cooked Puy lentils
  • 125ml (½ cup) sunflower seeds
  • 125ml (½ cup) coriander leaves
  • 2 eggs, lightly beaten
  • 250ml (1 cup) gram flour
  • 30ml (2 tbsp) vegetable oil
  • 50g (2 oz) butter, chopped


  1. Heat olive oil in a frying pan over medium heat. Add onion and cook until soft. Add garlic, turmeric and cumin and cook, stirring, for 4 minutes or until soft.
  2. Process chickpeas, lentils, sunflower seeds, coriander, egg and onion mixture in a food processor until almost smooth. Transfer to a large bowl and add spring onions. Add 160ml (⅔ cup) flour. Stir until well combined.
  3. Place remaining flour on a tray. Form chickpea mixture into 8 patties. Coat in flour.
  4. Preheat oven to 175°C. Cover base of a frying pan with oil. Heat over medium heat. Cook patties, in batches, for 3 minutes each side or until golden. Place on a baking tray with a small knob of butter on each and bake for approximately 8 mins until warmed through. This helps complete cooking without risking the patties becoming burnt in the pan.
  5. Serve with yogurt dressing, flatbread and salad.

  • Category: Main Course
  • Cuisine: Israeli


  • Serving Size: 1 serving
  • Calories: 572
  • Sugar: 8.7 g
  • Sodium: 135 mg
  • Fat: 34.2 g
  • Saturated Fat: 10.3 g
  • Carbohydrates: 51.5 g
  • Fiber: 12.9 g
  • Protein: 20.8 g
  • Cholesterol: 109 mg