· By Jigna
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Green Lentil and Zucchini Falafel are crispy on outside and very soft and tender inside. It is healthy as well as quick and easy to make with few ingredients. These Falafel are rich with goodness of greens, Zucchini and lentils. They are nutritious and delicious. These falafel can be enjoyed on its own or we can enjoy it in many healthy ways.
Green Lentil and Zucchini Falafel:
Green Lentils: I have not cooked lentils for this falafel recipe. So to soften the lentils, it is necessary to soak it in water for at least 8-10 hours. Instead of green lentils, brown lentils can also be used. I have also made falafel with red lentils,Red Lentil Baked Falafel
Zucchini: Zucchini provides tenderness to these Falafel. If you do not have zucchini available, that is perfectly fine. There will no change in the taste of falafel without zucchini. But if we use zucchini in the recipe then we will have to be very careful. Because it contains lots of water, it is very important to remove as much water as possible from zucchini. Otherwise mixture will be very soft and watery, difficult to be handled.
Spinach and Coriander Leaves: You can also use other greens of your choice. Like parsley or kale instead of spinach and coriander would also go well in this recipe.
Lentil Mixture: The mixture will be very soft, but do not panic. You can also just drop the 2tbsp of mixture into frying pan without shaping and then press with spatula to flatten the patties. Once you will drop patties into oil in frying pan, it will start getting firm. But if it is hard for you to handle the mixture and cannot shape the patties at all, add some oat flour or chickpea flour. You can also add white flour. But be careful while adding flour, start with only a tablespoon and then add as you need.
Shallow Frying the Falafel: I have cooked these falafel with shallow frying in thin layer of oil in non stick frying pan. It really gives super crispy texture from outside. And it does not take long to cook these falafel.
Baking the Falafel: If you like to bake instead of shallow frying; pre-heat the oven at 375° F. Line the baking sheet with parchment paper or silicon mat. Place the falafel on the baking sheet and lightly brush with oil. Bake them for 20 minutes or until golden brown. Make sure to flip the falafel half way through baking time.
Many ways to Enjoy Green Lentil and Zucchini Falafel:
- In a wrap with veggies
- Stuff into pita bread or pita pocket with veggies
- Through into your salad
- Enjoy on its own with choice of chutney, yogurt or ketchup
Try this healthy falafel recipe and include more lentils and veggies in your diet. Please leave your comment if you are making these falafel.
You may also like:
Healthy Zucchini Paneer Fritters
Zucchini Packed Besan Chilla
Air Fried Chickpea and Spinach Tikki
Corn Paneer Tikki
Poha Cutlet
Recipe Card
Green Lentil and Zucchini Falafel
By Jigna
These falafel are healthy, delicious, super crispy on outside and very tender inside. They are easy and quick to make.
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Appetizer, Main Course, Salad, Side Dish
Diet Falafel, Zucchini, Green Lentils, Healthy
Servings 15 Falafel
Ingredients
- 1 Cup green lentils
- 1 Cup tightly packed spinach leaves
- ½ Cup tightly packed coriander leaves
- 1 Medium zucchini (grated)
- ½ Jalapeno pepper or 1 Green chilli (chopped)
- 2 teaspoon ginger paste or chopped ginger
- Salt to taste
- Freshly ground black pepper to taste
- 2 teaspoon cumin powder
- 1 Lime juiced
- Oil as needed to shallow fry falafel
Instructions
Wash the lentils thoroughly and soak it for at least 8-10 hours. Take lentils into colander or strainer to drain the water. Leave lentils into strainer or colander for few minutes to remove any access water.
Take grated zucchini into clean kitchen towel and squeeze it to remove as much water as possible from zucchini. Set aside.
In a food processor combine drained lentils, spinach leaves, coriander leaves, ginger, chilli or jalapeno pepper, salt, black pepper, cumin powder and lime juice. Process until everything is well combined and it reaches to soft and smooth mixture.
Take this lentil mixture into bowl. Add zucchini, mix well and adjust salt as needed.
In a frying pan heat up the thin layer of oil. Using your hand; scoop out approximately 2tbsp of mixture and shape the falafel into small patties. Shallow fry each falafel on medium heat for 2-3 minutes until bottom side is crispy and golden brown. Flip over and shallow fry on other side for 2-3 minutes. Remove from the pan and transfer onto absorbent paper.
Serve immediately as you prefer.
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More Side Dishes
- Creamy Zucchini Bow-Tie Pasta
- Capsicum Besan Sabji / Capsicum Zunka
- Farali Aloo Sabji / Farali Potato and Peanut Bhaji
- Potato Quesadillas (Indian Style)
Reader Interactions
Comments
Betsy
Are the lentils whole moong ? Or is it another kind of lentil?
Reply
JignaHi Betsy, no, these are not the whole moong.
Green lentil is similar to brown lentils and red lentils. The Indian name is whole green Masoor Dal. This lentil is faster in cooking than the whole moong.
I hope this will help.Reply
