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