By Shanta Nimbark Scharoff

After making falafel from garbanzo beans, I decided to create them using brown lentils. Brown lentils are easier to digest, quicker to cook and just as nutritious as garbanzos. In fact, lentils contain a bit more protein than garbanzo beans do. In addition, lentils also have a good amount of iron and potassium. Lentils can reduce blood pressure and bad cholesterol. 

This recipe uses only a few ingredients, and the patties can be done in just a half hour.  

2 cups of cooked brown lentil, rinsed and drained (measure after liquid is squeezed out)

½ cup finely chopped and firmly packed parsley (after stems are removed, washed and drained thoroughly)

½ cup finely chopped and firmly packed cilantro (after stems removed, washed and drained thoroughly)

A few strips of red bell pepper, finely chopped into very small bits

2 tablespoons lemon juice

1 tablespoon oil

1 teaspoon salt

¼ teaspoon cayenne powder (or more for spicier)

½ cup garbanzo or chick pea flour (besan)

1½ cups mild flavor oil such as safflower or sunflower seed oil

Boil 8 cups of water and add about 2/3 cup of lentils. Cook them in boiling water for 10 to 12 minutes, until they feel soft when pinched with fingers. (Don’t allow them to boil so long that they are falling apart.) Then drain them using a fine sieve and pour cold water all over the surface. Allow lentils to drain for a few minutes and then squeeze out as much liquid as possible, taking them by a fistful at a time or using a cheese cloth. Transfer the drained lentils into a mixing bowl and set aside. The mixture looks crumbly at this point and that is OK.

Next, finely chop the cilantro and parsley using a knife or in a food processor. Add them to the lentils. Add a tablespoon of oil, bell pepper bits, lemon juice, salt and cayenne to the lentils. Mix the ingredients while kneading them for a few minutes.   

Then, sprinkle half of the garbanzo flour all over the surface of lentils and mix well.  Sprinkle the rest of the flour on a cutting board or work surface. Divide the lentil mixture into 12 to 15 small portions and make small balls out of each portion. Place the balls on the floured surface and flatten them into patties while rubbing the flour in. Incorporate as much flour as you need to make the patties intact. They will feel moist, but they should not fall apart when you hold them. Set the patties on a platter. 

Heat the oil for deep frying in a wok or a pan over a moderate heat until it is very hot but not smoking. Insert 3 patties into the oil carefully. Turn them over, using a slotted spoon after two minutes. Keep turning a few times and cook them for 4 to 6 minutes until the patties turn color and look crisp on outside. (The subsequent batches will cook faster). Remove from oil with the slotted spoon while draining the excess oil back into the wok (frying pan). Repeat the process using 3 or 4 patties at a time to fry them.  Place the fried falafel patties onto a platter that has been lined with paper towels. When the falafels cool to room temperature, you can store them in a covered container until ready to use. They can be reheated in a toaster oven or a frying pan briefly.  

Serve falafel with pita bread and your favorite accompaniments such as hummus, baba ghanouj, tzatziki and leafy greens. 

Makes 12 to 15 falafel patties

Note: You can find Shanta’s recipes for baba ghanouj and tzatziki in previous “Cooking Together” columns on this website.

Recipes by Shanta Nimbark Sacharoff, copyright 2025. Shanta is a Sunset District resident and the author of “Cooking Together” and “Flavors of India,” available at Other Avenues Food Store at 3930 Judah St. Shanta writes recipes and articles on food and nutrition. She teaches vegetarian and vegan cooking classes at her home and gives cooking demonstrations for the public at SFPL branches frequently which you can find by viewing San Francisco Public Library’s event page. You can also view her recipes via videos on YouTube by searching Shanta Nimbark Sacharoff’s YouTube videos.