Baked Falafel-Spiced Lentil Patties with Warm Couscous & Chopped Spring Salad
Warm pearl couscous, falafel-spiced baked lentil patties, crisp chopped salad and lemon-tahini for a herb-forward spring lunch.
Best for Plant protein + fiber-packed spring lunch
A balanced vegetarian lunch built around plant protein and fiber: earthy lentils spiced like falafel, shaped and baked for a crisp finish, served over warm Israeli couscous with a bright chopped spring salad. Lemon-tahini ties the bowl together — tangy, silky and herbaceous. Practical, repeatable and suitable for meal prep or a cozy solo lunch.
Ingredients
- 200 g dry brown or green lentils , rinsed
- 45 ml olive oil , divided
- 150 g onion , finely chopped
- 4 garlic cloves , minced, divided
- 4 g ground cumin
- 3 g Ground coriander
- 3 g sweet paprika
- 1 g cayenne pepper , optional, adjust to taste (optional – can be omitted)
- 6 g kosher or fine salt , divided
- 1 g black pepper
- 30 g fresh parsley , finely chopped
- 15 g fresh cilantro , finely chopped
- 2 scallions , thinly sliced (white and green parts)
- 1 large eggs , beaten (see vegan swap in method)
- 30 g Chickpea flour , or use as extra binder instead of egg (optional – can be omitted)
- 200 g Israeli couscous
- 300 ml vegetable stock , hot
- 200 g cherry tomatoes , halved
- 200 g cucumber , seeded and diced
- 80 g radishes , thinly sliced
- 50 g red onion , finely diced
- 60 ml fresh lemon juice , divided (for dressing and tahini)
- 80 g tahini
- 80 ml water , warm, adjust as needed
- 30 g Pumpkin seeds , optional garnish (optional – can be omitted)
- 15 ml olive oil
- 2 g ground sumac , optional sprinkle (optional – can be omitted)
Instructions
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1
Cook the lentils: put rinsed lentils in a medium saucepan and cover with cold water by 3 cm. Bring to a gentle boil, reduce to a simmer and cook until tender but not falling apart, about 20–22 minutes. Drain thoroughly and spread on a tray to cool and release steam.
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2
Preheat the oven to 200°C (fan 180°C). Line a baking sheet with parchment and drizzle with a little olive oil.
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3
Sauté aromatics: heat 25 ml olive oil in a skillet over medium heat. Add the chopped onion and 2 minced garlic cloves and cook until soft and translucent, 5–7 minutes. Stir in the ground cumin, coriander, paprika and cayenne and cook 30 seconds to bloom the spices; remove from heat to cool slightly.
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4
Make the falafel-spiced lentil mixture: in a large bowl combine the cooled lentils, sautéed onion-spice mix, chopped parsley, cilantro, sliced scallions, beaten egg, 4 g black pepper and 4 g of the salt. Use a potato masher or fork to mash until the mixture holds together but still has texture; if it feels too wet, add up to 30 g chickpea flour (used as binder or for a vegan swap use 30 g chickpea flour + omit the egg and add 45 ml water). Chill the mixture 10 minutes to firm up.
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5
Form and bake patties: shape the mixture into 10–12 patties (about 55–65 g each). Transfer to the prepared sheet, brush or drizzle each with remaining olive oil. Bake at 200°C for 18 minutes, flip once halfway and bake another 6–8 minutes until golden and lightly crisp.
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6
While patties bake, cook the couscous: bring the vegetable stock to a simmer, add the Israeli couscous, cover and simmer gently until tender, 8–10 minutes; if any liquid remains, drain and return to the pan. Stir in 10 ml olive oil, 15 ml lemon juice and a pinch of salt, fluff with a fork and keep warm.
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7
Make the chopped salad and dressing: toss cherry tomatoes, cucumber, radishes and red onion with remaining 30 ml lemon juice, a pinch of salt and 5 ml olive oil; fold in a handful of chopped parsley or cilantro.
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8
Whisk the lemon-tahini sauce: in a small bowl combine tahini, remaining lemon juice (if any), 2 minced garlic cloves, 80 ml warm water and a pinch of salt, whisking until smooth and pourable; add water in 15–30 ml increments to reach a saucy texture.
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9
Assemble: divide warm couscous among bowls, top with 2–3 baked lentil patties each, add a generous scoop of chopped salad, drizzle with lemon-tahini, finish with toasted pumpkin seeds, a sprinkle of sumac if using and a little extra-virgin olive oil.