Hemp Seed Falafels


8 servings


  • flat tray or sprouter
  • mixing bowl
  • wooden spoon


  • 1 cup sprouted hemp seeds
  • 1 onion, chopped
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 2 cups red lentils
  • 2 ½ cups vegetable stock
  • 3 cups chickpeas
  • a handful of fresh cilantro
  • 1 cup sesame seeds
  • salt and pepper
  • olive oil, for sauteeing
  • pitas to serve


  • The hemp seeds are soaked overnight and then left on a flat tray or a sprouted--where they need rinsing and staining several times a day--until they start to germinate.
  • The onion and garlic are sauteed in olive oil (or some cannabutter), and the cumin goes in when the onions start to turn brown. A good mix with a wooden spoon is recommended.
  • The red lentils and vegetable stock are put in a pan and simmered gently for about 15 minutes until all the stock is absorbed and the lentils are tender.
  • In a blender, the chickpeas are pureed and added to the red lentils along with the sprouted hemp seeds and cilantro. Seasoning is added according to taste.
  • The mix is left to stand for 20 minutes in a cool place so the moisture is absorbed, then worked into small patties.
  • The patties are rolled in sesame seeds and pan-fried until golden brown. Traditionally they are served in pitas with salad, mayonnaise, hummus, or sesame seed paste.