Your Cart is Empty
Ironclad Guarantee

Because we know prioritising durability results in consuming less energy, wasting less water and creating less trash.

View Ironclad Guarantee
Welcome.
Please choose your country and language.
Australia
  • Australia
  • New Zealand
Submit
Patagonia Provisions

Lentil Falafel

These savory green lentil falafels were created by chef Tracy On at Patagonia Headquarters. They make a great high protein snack on their own, or packed into pita pockets and drizzled with Greek yogurt.

SKILL LEVEL: EASY

MAKES 2-3 SERVINGS


INGREDIENTS

  • 1 pouch Patagonia Provisions Green Lentil Soup
  • 1 cup water
  • ½ cup canola or vegetable oil
  • ½ bunch fresh parsley, leaves only
  • 1 tbsp. lemon juice
  • 1 tsp. ground cumin
  • ½ cup all-purpose flour
  • 2 tsp. baking soda

PUTTING IT ALL TOGETHER

  • In medium bowl, combine Green Lentil Soup with 1 cup water and soak for 20 minutes.
  • In small pot, preheat oil on medium-high heat.
  • In a food processor, pulse the parsley until finely chopped. Use a spatula to scrape down the sides as needed.
  • Add soaked Soup to the food processor, then lemon juice and cumin and pulse 5-6 times until lentils have split.
  • Add flour and baking soda and pulse until just combined. Do not overmix.
  • Using a small ice cream scoop or two spoons, form balls with the lentil mixture.
  • Drop balls gently into the hot oil. Work in batches, frying approximately 4-5 balls at a time. Cook for about 3 minutes while rotating the falafels to a golden brown on all sides.
  • Transfer onto a plate lined with paper towel. Season with salt and enjoy immediately.

By clicking “I Agree”, you agree to the storing of cookies on your device to enhance site navigation, analyse site usage, and assist in our marketing efforts.

x