Double Baked Lentil and Feta Falafel Balls

I love these lentil balls – they’re healthy, super tasty and are always followed by quiet people chewing which is the best way of applauding the chef

Canna Recipes | Vegeterian


1 cup red lentils

150 grams hard feta cheese, crumbled

50 grams mozzarella cheese, grated

1 small bunch cilantro, finely chopped

1½ cup whole-wheat breadcrumbs

1 egg

3 tbsp cannabis-infused olive oil

2 tbsp raw tahini, cashew butter or unsweetened almond butter

2 tbsp tomato paste

3 garlic cloves, minced

1 tsp crushed chili

¾ tsp ground cumin

½ tsp white pepper

½ tsp salt

½ cup white sesame seeds


  1. Place the red lentils in a sieve and rinse them thoroughly. Move them to a pot
  2. Cover the lentils in cold water, at least twice their volume (you can do more) and cook on medium heat for 30 minutes, until the lentils have liquified.
  3. Pour the contents of the pot into a sieve and, using the bottom of a cup press hard to drain as much liquid as possible
  4. Transfer the drained lentils to a bowl and add all of the ingredients apart from the sesame seeds and a cup of the breadcrumbs. Mix well and place in the fridge for 30 minutes
  5. Preheat the oven to 400F and line a baking tray with parchment paper
  6. In a mixing bowl, add and mix the remaining cup of breadcrumbs and sesame seeds
  7. Using wet hands create small balls from your cooled down mixture and cover them with the sesame and breadcrumbs mix. If the mixture is too wet and hard to handle add a bit more of the breadcrumbs.
  8. Arrange the balls on the parchment paper and bake for 25-30 minutes until each ball gets a beautiful golden hue
  9. Serve hot next to some good ol’ fashioned tahini or Tzatziki


Potency: If you’re using a 15% THC strain, this recipe yields approximately 9mg of THC per serving. See how to calculate potency.