Go Back

Lentil “Falafel” Balls

5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Servings 8 balls


  • 1/2 cup brown lentils
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1/4 cup chopped red onion
  • 1 garlic clove minced
  • 1/3 cup + 1 tablespoon cup rolled oats
  • 1 large egg
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 tablespoon freshly minced parsley
  • salt and pepper


  • Place the lentils, 1.5 cups of water, and bay leaf in a medium pot and bring to a boil. Once boiling, reduce heat to medium low and let cook until water evaporates and lentils are tender.
  • While the lentils cook, heat the 1 tablespoon of olive oil in a medium skillet. Once oil is shimmering, add the onions and garlic and cook until softened, about 5minutes.
  • Preheat the oven to 425degrees. Line a baking sheet with parchment paper.
  • Once lentils, onions, and garlic are all cooked, transfer to a food processor with the rolled oats, eggs, coriander, cumin, parsley and season with salt and pepper. Pulse until able to be formed into balls. Refrigerate for 10 minutes.
  • Remove the lentil mixture from the fridge and roll into balls, placing the finished balls on the baking sheet.
  • Cook the balls for 10 minutes, turn, and cook another 8 to 10 minutes or until balls are browned and firm.
  • Serve the lentil balls over hummus, over a salad, in a pita, or simply with roasted vegetables and some tahini.