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Patagonia Provisions

Lentil Falafel

Try these savory green lentil falafels, created by chef Tracy On.



  • 1 package Patagonia Provisions Green Lentil Soup
  • 1 cup water
  • ½ cup all purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • ½ bunch of fresh parsley, leaves picked
  • ½ cup canola or vegetable oil


  • Combine 1 packet of Provisions Green Lentil Soup with 1 cup of water and soak for 20 minutes.
  • In small pot, heat oil on medium high heat (to 375F).
  • In a food processor, pulse the fresh parsley until finely chopped. Use a spatula to scrape down the sides as needed.
  • Add soaked Provisions Green Lentil Soup to the food processor, lemon juice, and cumin and pulse 5-6times until lentils have broken up.
  • Add flour and baking soda and pulse until just combined. Do not over mix.
  • Using a small ice cream scoop or two spoons, form balls while dropping them gently into the hot oil. Work in batches, frying approximately 4-5 balls at a time. Cook for about 3 minutes while rotating the falafels to achieve an even deep brown on all sides.
  • Remove from hot oil onto a plate lined with paper towel. Season with salt and enjoy immediately.
  • Enjoyed best with pita and tzatziki or Greek yogurt.