Lentil falafel recipe

Falafel is one of my favorite recipes. Since I discovered that I can cook it in the airfryer, I started to experiment with more variations. Getting inspiration from the classical falafel recipe, I created this lentil-carrot falafel. It taste quite similar, though a bit less crunchy, but it is a lot faster to make.

Here’s how I make it!

Lentil falafel
Servings: ~20 pieces
Waiting time for the lentils: 2 hours
Waiting time for the mixture: 0.5 hours
Cooking time: 10-20 min
Airfryer temperature: 185 C


  • 1 cup of red lentils
  • 2 small carrots
  • 2 shallots
  • 2 garlic cloves
  • 5-6 tbsp of flour
  • 1 tsp of baking soda
  • 1 tsp of paprika
  • 1 tsp of oregano
  • 1 tsp of cumin
  • 1 tsp of black pepper
  • salt to taste
  • chili flakes
  • oil for forming the balls


  1. Soak the lentils in water for 2 hours then rinse them well.
  2. Grate the carrots, chop he shallots and garlic.
  3. Blend the lentils with the carrots, shallots and garlic until they form a smooth paste. With the spices in: chili flakes, paprika, oregano, cumin, salt and pepper.
  4. At the end add the flour and the baking soda and mix it in with a spoon.
  5. Let it rest at least 30 min in the fridge.
  6. Put some oil on your hands and start forming the falafel balls. Add them on a baking paper in the cold airfryer.
  7. Fry for 10-12 min, flipping them over half way (though it is not absolutely necessary).
  8. Serve it hot in a tortilla wrap with veggies and yogurt-min-olive oil-salt dressing. Or in a salad cold or hot with mayo-sriracha-lemon dressing.