Lentil Falafel marinara subs

Falafel can be eaten in many forms. One of my favorite ways to eat it (and this weeks recipe) is in a marinara sub. When I make falafel I like to make sure I make extra so I have left overs for easy throw together meals.

You can have it in salad, in a sandwich, or in pasta. What is your favorite way to eat falafel. I’d love some new ideas!




Lentil Falafel Marinara Subs


  • 2 cups cooked lentils (rinsed, cooked according to packaging)
  • 2 TBS cilantro
  • jalapeño seeded and chopped (Optional: for extra spice)
  • 1 tsp Turmeric
  • Italian seasoning (1tsp basil, 1 tsp oregano, 1 tsp parsley)
  • 1 tsp salt
  • 1 tsp minced garlic
  • 1 tsp lemon juice
  • 4 – 6 TBS flour
  • 1 TBS olive oil
  • favorite marinara
  • Dairy/egg free sub rolls (Most, if not all bakeries have them)


  1. Preheat the oven to 350º and grease a baking sheet.
  2. Add all the ingredients except the flour to a food processor. Pulse until you have a paste like consistency.
  3. Transfer the mixture to a mixing bowl and stir in the flour one tablespoon at a time. You want the mixture to be dry enough to handle so it doesn’t stick to your hands.
  4. Use a 2 TBS measuring spoon to scoop out the mixture. Shape it into a ball and place on the baking sheet. The mixture should make about a dozen falafel balls.
  5. Place in the oven and bake for about 20 minutes or until they start to turn golden colored. *While the falafel is baking heat the marinara sauce in a sauce pot on the stove top.
  6. Take them out of the oven and begin assembling. Place falafel on a sub-roll and ladle the sauce over the falafel. *You can purchase dairy-free mozzarella cheese or even a dairy-free Parmesan cheese. I personally like to grind up cashews and sprinkle it over top.

*I also enjoy this falafel recipe with spaghetti. It’s great for adding protein any Italian meal



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