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Lentil Falafel Balls

Falafel is a middle eastern dish that is typically made from ground beans and served in pita bread.  If you have never had Falafel, I suggest you try this Lentil Falafel Ball Recipe as it is Gluten Free and Vegan.

This particular version of Falafel balls in not only interesting because it uses lentils rather than chickpeas or fava beans — but because it also includes kolhrabi (although the author says any bland type veggie will work, like zucchini, for example, which tends to be plentiful!).

She also includes a short recipe for Tahini sauce that sounds like a wonderful compliment to the Lentil Falafel Balls!

Gluten Free Vegan Lentil Falafel with Tahini Sauce Recipe

Lentil Falafel BallsIngredients for Falafel Balls:

5 cups cooked green/brown lentils
2 kolhrabi- each approximately 15 oz
1 cup flax seed, ground
1 cup potato, corn, or tapioca starch
1.5-2 tablespoons salt
2-3 tablespoons cumin
1-2 tablespoons turmeric
3 tablespoons coriander
1-2 tablespoons garlic
Oil for deep frying
Ingredients for Tahini Paste:
1/2 cup tahini paste
1 cup water
1 tablespoon and one teaspoon lemon juice
1 teaspoon salt
If you are looking for more meat substitute recipes like the Falafel Balls above, check out my Squidoo page:  Meatless Recipes.

Lentil Recipes

The following post about Lentils and Lentil Recipes is very dear to my heart because I live very near to the Palouse region which is referenced in this article.  The Palouse region encompassing parts of southeastern Washington, north central Idaho and south into northeast Oregon.  Major cities in this area are Moscow, Idaho and Pullman, Washington.

Lentil Recipes

Photo from Wikipedia

The Palouse is one of the largest growers of lentils (and chickpeas/garbanzo beans) in the United States.  Moscow is about 45 miles north from where I live.  I have always enjoyed driving to Moscow during the spring, summer and fall to watch the farming in the Palouse area between my home and Moscow.  The fields display interesting colors and patterns that I would imagine are spectacular viewing from the air!

Pullman, Washington hosts The National Lentil Festival every August.  The last one I attended featured numerous vendors of crafts, goodies and lentil products.  I especially enjoyed the free lentil chili samples that were giving away at the festival.  If you have never tasted lentils, or just want to learn more about lentils, this is the place to be in August!!

The featured article below contains the following recipes:

  • Shasta Lentil Salad with Orange Vinaigrette
  • Palouse Tabbouleh Salad
  • Mexican Lentils
  • Garbanzo Bean and Zucchini Salad

Influx of lentils:  New deal will bring Palouse-grown legumes to local stores

Lorie Hutson The Spokesman-Review

If wheat is king of the Palouse, then peas and lentils might be considered by some to be the court jester.

Long beloved by many but reviled by others, these humble rotation crops of the Palouse help farmers keep their land producing year after year. Now, a partnership between farmers and distributors is helping bring an array of Palouse-grown legumes to store shelves in the region.

Pacific Northwest Farmers Co-op and Davidson Commodities are working together to market the crops to customers close to home. For many years, the harvests were shipped off to soup and hummus makers. Now, the crops can be found in bulk bins and bags not far from the fields where they were grown


Please note that there are some non-Vegan ingredients in some of the recipes — mostly cheese which can be substituted.

If you are interested in more information about Peas and Lentils, check out the US Dry Pea & Lentil Council



Crock Pot Chili

Beans are the staples of Gluten Free Vegans!  Crock Pot Chili is one of those throw together comfort foods whose ingredients are already on most of our shelves.  Looking at the authors row of bean jars in this article made me feel like I was looking at my own pantry!  Actually, we use plastic containers rather than glass …. but you get the idea!

Just for reference, if you don’t have them already in your pantry, let me recommend that you store at least 3 different types of beans (black beans, white beans and one other type) and two kinds of lentils ( we have red and green) in your pantry at any given time.  You can create numerous dishes by adding and array of veggies with some beans and/or lentils … the list of dishes are limited only by your imagination.

So here is to our featured recipe:

The Vegetarian Chili Cliché (Slow Cooker)Crock Pot Chili

  • 1/2 cup dried black beans (also called ‘turtle beans’)
  • 1/2 cup dried small white beans (also called ‘navy beans’ or ‘pea beans’)
  • 1/2 cup dried chickpeas (also called ‘garbanzo beans’)
  • 1/2 cup green lentils
  • 1 red pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 1 onion, diced
  • 2-3 cloves garlic, minced
  • 1 28 oz. can diced tomatoes, with juice (or 3 large ripe tomatoes, diced)
  • 2 tablespoons dried Mexican oregano
  • 2 teaspoons cumin
  • 2-3 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 2 cups vegetable broth
  • Water, for soaking and cooking


If you are interested in experimenting with different beans and lentils, check out these resources: