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Lentil Falafel

These savory green lentil falafels were created by chef Tracy On at Patagonia Headquarters. They make a great high protein snack on their own, or packed into pita pockets and drizzled with Greek yogurt.




  • 1 pouch Patagonia Provisions Green Lentil Soup
  • 1 cup water
  • ½ cup canola or vegetable oil
  • ½ bunch fresh parsley, leaves only
  • 1 tbsp. lemon juice
  • 1 tsp. ground cumin
  • ½ cup all-purpose flour
  • 2 tsp. baking soda


  • In medium bowl, combine Green Lentil Soup with 1 cup water and soak for 20 minutes.
  • In small pot, preheat oil on medium-high heat.
  • In a food processor, pulse the parsley until finely chopped. Use a spatula to scrape down the sides as needed.
  • Add soaked Soup to the food processor, then lemon juice and cumin and pulse 5-6 times until lentils have split.
  • Add flour and baking soda and pulse until just combined. Do not overmix.
  • Using a small ice cream scoop or two spoons, form balls with the lentil mixture.
  • Drop balls 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 a golden brown on all sides.
  • Transfer onto a plate lined with paper towel. Season with salt and enjoy immediately.

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