Baked Lentil Falafel Recipe
This baked lentil falafel is a delicious and nutritious twist on the classic falafel, offering a plant-based option that’s easy to make and packed with flavor. Perfect for those looking to enjoy a healthy, protein-rich meal, these falafels are baked instead of fried, making them a lighter and guilt-free option. Whether you serve them in a pita or over a salad, these falafels are versatile and satisfying.

What You Need to Make Baked Lentil Falafel:
- Nonstick cooking spray
- Canned lentils, rinsed and drained
- Flax meal
- Minced garlic
- Fresh parsley, chopped
- Lemon juice
- Ground cumin
- Sea salt
- Black pepper
How to Make Baked Lentil Falafel:
- Preheat the Oven: Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat it with nonstick cooking spray.
- Prepare the Falafel Mixture: In a large bowl, combine the lentils, flax meal, garlic, parsley, lemon juice, cumin, salt, and pepper. Mix thoroughly, mashing the mixture against the sides of the bowl to create a doughy texture.
- Shape the Falafel: Use a heaping tablespoon of the mixture to form each falafel ball. Place the balls on the prepared baking sheet and gently flatten them into disks. Spray the tops with nonstick cooking spray.
- Bake the Falafel: Bake the falafel for 10 minutes, then flip them over and bake for an additional 10 minutes until they are crispy and golden brown.
Variations:
- Falafel Pita: Stuff a whole-wheat pita with shredded romaine, chopped olives, chopped tomato, falafel, and hummus. For an extra kick, drizzle with sriracha.
- Falafel Salad: Create a flavorful salad bowl with spinach, tabbouleh, falafel, chopped tomatoes, and chopped olives. Add vegan feta for a more robust flavor profile.
Commonly Asked Questions
Can I use a different type of bean instead of lentils?
Yes, while lentils work perfectly for this recipe, you can substitute them with other legumes such as chickpeas, black beans, or even white beans. Keep in mind that the texture might differ slightly, so you may need to adjust the amount of flax meal to get the right consistency.
How do I store leftover baked lentil falafel?
Leftover falafel can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, bake them at 350°F (175°C) until warmed through and crispy. If you want to keep them longer, you can freeze the falafel for up to 3 months. Just thaw them in the fridge overnight before reheating.
What are some serving suggestions for baked lentil falafel?
These falafels are versatile and can be served in a variety of ways. Try them in a pita with your favorite veggies and hummus, or over a salad with a mix of greens and toppings. They also make a great snack on their own with a dipping sauce like tahini, yogurt sauce, or even a spicy harissa.
Can I make the falafel mixture ahead of time?
Yes, you can prepare the falafel mixture up to a day in advance. Store it in an airtight container in the refrigerator. When you’re ready to bake, simply shape the mixture into falafel discs and bake as directed. This can save you time if you’re planning to serve these at a gathering or as part of a meal prep.
Is there an oil-free option for this recipe?
Yes, if you’re looking to make these falafels oil-free, you can skip the nonstick cooking spray. The falafel may not be as crispy, but they will still be delicious and healthy. You can also experiment with using a silicone baking mat instead of parchment paper for a completely oil-free preparation.
What can I use as a substitute for flax meal?
If you don’t have flax meal on hand, you can substitute it with ground chia seeds, which will serve a similar purpose in helping to bind the falafel mixture together. Another option could be using breadcrumbs, though this will change the texture slightly and may not be suitable for a gluten-free diet.

Baked Lentil Falafel
Ingredients
- Nonstick cooking spray
- 1 15-ounce can lentils, rinsed
- and drained
- ¼ cup flax meal
- 3 garlic cloves minced
- ½ cup chopped fresh parsley
- Juice of ½ lemon
- 1 ¼ teaspoons ground cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with
- parchment paper and spray with nonstick cooking spray.
- In a large bowl, combine all the ingredients. Mix well to
- combine and mash the mixture against the sides of the bowl with your spoon to create a doughy texture.
- Form each falafel ball using 1 heaping tablespoon of
- dough. Place the balls on the prepared baking sheet and
- slightly flatten each ball into a disk. Spray the tops with
- nonstick cooking spray.
- Bake for 10 minutes, flip, and bake for 10 more minutes, or until crispy.
Notes
romaine, chopped olives, chopped tomato, falafel, and
hummus. Drizzle with sriracha, if desired.
FALAFEL SALAD: Create a bowl with spinach, tabbouleh falafel, chopped tomatoes, and chopped olives. Add vegan feta for a robust flavor profile.