Lentil Walnut Falafel Recipe

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Lentil Walnut Falafel

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
4 Tbsp
oatmeal (or more as needed)
2 Tbsp
dried parsley (can use fresh)


1Toast 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.
2Cook 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.
3Drain the lentils and let cool.
4Chop the garlic and fry in some olive oil until lightly brown.
5In 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.
6Put 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.
7Preheat oven to 480°F.
8Form dough into about 18 balls (something between walnut and ping pong ball).
9Grease a baking sheet and bake the balls for 15-20 minutes.

About this Recipe

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