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Baked Falafel Recipe
$3.07 Recipe/$0.28 Serving
This healthy baked falafel recipe is made from chickpeas and red lentils. This gluten free, vegan, low fat recipe is a great vegetarian or vegan lunch or dinner. Even meat eaters will love this flavorful dish!
Cook lentils according to package instructions and allow them to cool.
Preheat oven to 375F.
Add red onion, flat leaf parsley, olive oil and lemon juice to the food processor and process on high to break down the onion and parsley.
Scrape down the sides of the food processor. Add the minced garlic, cumin, garlic powder and salt to the food processor. Process on high.
Add the cooked green lentils to the food processor and process on high to break down the lentils (into a thick mash).
Add the ground flax to the lentil mixture in the food processor. Process on high to combine well. Let sit 5 minutes.
Add parchment paper to a baking sheet and spray with avocado oil or olive oil spray.
Using a tablespoon, measure out 2 tablespoons of the mixture for each falafel. Form them into patties by pressing the mixture together in your hands and flattening them out. They should all be similar thickness. You will make about 11 patties.
Bake at 375F for 20 minutes.
After baking, allow to cool for at least 5 minutes (preferably 10 minutes).
Notes
*Nutrition information is per falafel patty. To cook lentils, rinse the lentils, add them to a large pot (that has a lid) and cook 1 pound with 4 cups of water. Cover the lentils and bring to a boil. Once boiling, turn down to low and simmer 15 minutes, covered.Other flavors:
To add heat: fresh jalapeno (1/2 -1) or ½ - 1 tsp. crushed red pepper flakes
For smokiness: add 1 tsp. smoked paprika
For a Mexican flare: use lime juice instead of lemon juice and cilantro instead of flat leaf parsley.
For a Moroccan flare: add 1 tsp. smoked paprika and ½ tsp. turmeric.
Storage:
Fridge: Store leftover lentil falafel in an airtight container in the fridge for up to 5 days.
Freezer: After allowing to cool in the fridge, freeze on a piece of wax paper or parchment paper on a baking sheet. Once frozen solid, stack in freezer with parchment paper between each falafel to ensure they don’t stick together.
Defrost in the fridge overnight or bake from frozen in oven at 375F for 15 minutes.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
90
Fat
4
g
Carbohydrates
11
g
Fiber
4
g
Sugar
1
g
Protein
5
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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