Baked Lentil Falafel
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.
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
FALAFEL PITA: Stuff a whole-wheat pita with shredded
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.
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.
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