Bulgur and lentils are the perfect healthy base for delicious falafel, while kefir and herbs make the perfectly zesty dipping sauce. Serve with your favourite veggies and enjoy!

Makes 12 falafels

Recipe by Alyson Martinez





½ cup bulgur
1 cup boiling water
19oz can low-sodium lentils
1 cup freshly chopped parsley
½ tsp. salt
2 tsp. chili powder
4 tsp. cumin
2 garlic cloves, minced
1 tsp. baking powder
1 egg
1 tbsp. grapeseed oil

Dipping Sauce

1 cup plain kefir
1 garlic clove
2 tbsp. chopped parsley
2 tbsp. chopped mint
2 tbsp. lemon juice


  • In a bowl, add bulgur to boiling water. Let sit for 15 minutes.
  • While bulgur is sitting, prepare the rest of the falafels. Combine lentils, parsley, salt, chili powder, cumin, garlic, baking powder, and eggs. Add the bulgur once it has sat for 15 minutes.
  • Mix all ingredients together. Measure out ¼ cup of the mixture and shape into a patty.
  • Cook the patties in a sauté pan on medium-high heat. Add grapeseed oil to the pan. The falafels will develop a nice brown colour; once they have done so, flip to cook on the other side.
  • To prepare the dipping sauce, mix together all ingredients in a small bowl.
  • Serve the falafels hot out of the pan with a generous portion of dipping sauce. Enjoy!