Lentil Falafel

Never deprive yourself of flavour! These falafels are healthy and jam packed with deliciousness


  • 2 1/4 cups canned lentils
  • 1 cup water
  • 1 teaspoon dried oregano
  • Black Pepper
  • Salt
  • 3 garlic cloves, finely grated or minced
  • 1 finely chopped onion
  • 3 cups finely chopped mushrooms
  • 1 1/2 cups finely chopped kale
  • 1/4 cups raw walnuts, finely chopped
  • 2 cups bread crumbs
  • 2 tablespoons oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • Juice of 1/2 a lemon
  • Tzatziki
  • Pita
  • Tomato
  • Purple cabbage, shredded and marinated in white wine vinegar
  • Cilantro


  1. In a small pot, bring lentils, water, oregano, 1 garlic clove, 1/4 cup of the onion and salt and pepper to boil.
  2. Bring back down and simmer for 10 minutes. Transfer to a bowl and let cool.
  3. Sauté the remaining garlic, onion, mushroom and kale in oil for 10 minutes.
  4. To the bowl of lentils add in the balsamic vinegar, lemon juice and mustard and mash with a potato masher.
  5. Add the breadcrumbs, walnuts and kale mixture and stir to combine.
  6. Using your hands create golf ball sized balls and place on a baking sheet covered with parchment.
  7. Drizzle olive oil over top and bake for 15 minutes at 400.
  8. Serve in a pita with tzatziki, pickled cabbage, tomato, and chopped cilantro.