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Lentil falafel in cabbage cups with fresh salsa

Delicious, budget-friendly and meat-free, this lentil falafel in cabbage cups checks all the boxes for the perfect healthy snack.


For the lentil falafel
1 onion, finely chopped
1 garlic clove, grated
1 tbsp fresh ginger, grated
3 tbsp olive oil
2 tsp tomato paste
1 tsp cumin
1 tsp cardamom
2 potatoes, peeled and boiled
3 cups cooked brown lentils (±1 cup dry lentils)
Handful coriander, chopped
Handful mint, chopped
Handful basil, chopped
1 cup chickpea flour, plus extra
2 eggs
For the salsa
1 cup diced tomatoes
¼ large cucumber, diced
Handful coriander, chopped
4 tbsp olive oil
2 tbsp red-wine vinegar
To serve
1 cup plain yoghurt
8 cabbage leaves

For the lentil falafel
1. Fry the onion, garlic and ginger in 1 tbsp oil until golden. Mix in the tomato paste and spices, then season.
2. Mash the potatoes. Mix in the lentils, chopped herbs and onion mixture. Let it cool, then mix in chickpea flour and eggs.
3. Roll into balls, then roll the balls in chickpea flour to coat.
4. Preheat oven to 200°C.
5. Arrange lentil balls on a greased tray and brush with 2 tbsp oil. Bake for 30 minutes, turning over halfway.
For the salsa
1. Mix all the ingredients together. Leave to stand for 20 minutes.
2. To serve, dollop yoghurt into a cabbage leaf, place falafel on top and spoon over salsa.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto //

Looking for even more meat-free goodness? Check out these chickpea fritter and kimchi cabbage wraps next.

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