Lentil Walnut Falafel

Lentil Walnut Falafel

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Marion Wilting


I made these up because I wanted to make "falafel" without chickpeas, and I wanted to use walnuts in them. They turned out so good that I had to share them! Have enough oatmeal or breadcrumbs ready if they are too soggy. Use gluten free oats for gluten free, if you tolerate oats, or use soy flour and gluten free breadcrumbs. Serve with tahini sauce or salsa.


★★★★★ 1 vote

2 Hr
20 Min


  • 3/4 c
    lentils, dry
  • 3/4 c
    walnut halves, toasted
  • 3 clove
  • 1 tsp
  • 1/2 tsp
    allspice, ground
  • 1/2 tsp
  • ·
    pepper, to taste
  • 1 tsp
  • 1
  • 4 Tbsp
    oatmeal (or more as needed)
  • 2 Tbsp
    dried parsley (can use fresh)

How to Make Lentil Walnut Falafel


  1. Toast walnut halves in a 350°F oven until they start to smell good - just some minutes, make sure you watch them and don't let them burn. Let cool.
  2. Cook the lentils (without salt). If you use brown lentils, soak for 8 hours previous to cooking, then cook for about 30 minutes. Red lentils only take 10-15 minutes without soaking. I used brown ones, so I'm not sure red ones will work.
  3. Drain the lentils and let cool.
  4. Chop the garlic and fry in some olive oil until lightly brown.
  5. In a food processor, grind the walnuts, then add lentils and fried garlic, including the oil. Pulse briefly, but don't make a paste. The lentils should be just slightly shredded, not pureed.
  6. Put the mixture into a big bowl, add salt, spices, parsley, oatmeal and egg, knead into a soft dough. If it's too wet, add more oatmeal (or breadcrumbs if you wish) until the dough can be made into balls.
  7. Preheat oven to 480°F.
  8. Form dough into about 18 balls (something between walnut and ping pong ball).
  9. Grease a baking sheet and bake the balls for 15-20 minutes.

Printable Recipe Card

About Lentil Walnut Falafel

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Middle Eastern
Dietary Needs: Gluten-Free Dairy Free

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