Sneaky Baked Lentil Falafel

Name: Healthy Dinner Baked Lentil Falafel Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12
Ingredients: ½ cup Dried Lentils, 100g dry, = 1¼ cup cooked; 1 cup Broccoli Florets, 90g; ½ cup Carrots, Chopped, 64g; ⅓ small White Onion, Chopped, 35g; ⅓ cup Fresh Cilantro, Chopped, about 15g; ⅔ 3" long Jalapeño Pepper, about 10g, de-seed for less spicy; 1 Tbsp Tahini; 1 Tbsp Minced Garlic, or about 3-4 cloves; 1½ tsp Cumin Powder; ½ tsp Salt; ¼ tsp Black Pepper; 2 Tbsp Whole Wheat Flour, or other

by Haylee Jane Monteiro

12 Pieces

55 min

Sneaky Baked Lentil Falafel - An easy, healthy alternative to the chickpea-based deep-fried balls, that are just as flavorful and crispy.

These sneaky falafels are packed with broccoli and carrot for an added nutritional boost and make a great meal prep lunch too!

What to pair with these Falafels with hidden Vegetables?

Hummus - this is a classic; Falafel and hummus go really well, especially with some warm pita chips.

You can also make lentil falafel wraps by just stiffing them in pita bread with some mixed greens, and a good sauce or just hummus.

Or top it on some greens and just have a lentil falafel salad!

Sneaky Baked Lentil Falafel

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Recipe details

Yield 12 Pieces
Time spent: Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

½ cup Dried Lentils, 100g dry, = 1¼ cup cooked
1 cup Broccoli Florets, 90g
½ cup Carrots, Chopped, 64g
⅓ small White Onion, Chopped, 35g
⅓ cup Fresh Cilantro, Chopped, about 15g
⅔ 3" long Jalapeño Pepper, about 10g, de-seed for less spicy
1 Tbsp Tahini
1 Tbsp Minced Garlic, or about 3-4 cloves
1½ tsp Cumin Powder
½ tsp Salt
¼ tsp Black Pepper
2 Tbsp Whole Wheat Flour, or other

Instructions

Rinse lentils in cold water until it runs clear. Boil in 1½ cup water in a small pot over medium heat, add lentils, bring to simmer and cook until the lentils are tender, about 20 minutes. Set aside to cool.
Preheat oven to 400°F and lightly grease a baking sheet.
Place all ingredients - cooked lentils, broccoli, carrots, onion, cilantro, jalapeño, tahini, minced garlic, cumin, salt and pepper - in a food processor and pulse until finely minced. Do not over-pulse - the mixture will be grainy.
Transfer to a bowl, add the flour and mix well. Mixture should now hold together when shaped.
Use your hands or a cookie scoop to shape falafel mixture into small balls or patties and place on prepared baking sheet.
Bake for about 25 until golden brown and crisp. See notes for alternative cooking options.
Serve with hummus and a warm pita!

Tips

Don’t skip on the flour, or the falafels will fall apart and not hold shape at all. Add flour even if they seem to hold shape, or they wil crumble after baking.
Other cooking options: Air-fry for about 20-22 minutes at 375°F, shaking halfway. Fry on a skillet in oil about 1” high heated to 350°F for 2-3 minutes.
Make Ahead: Prep the dough and freeze for 2-3 months. Thaw, stir the mixture, then shape into balls and cook.
Storage: In the fridge for 3-4 days.

Comments

Nan29531499 on Aug 20, 2020

Hi! These look amazing. If I can't have whole wheat flour in my diet, can I substitute almond flour?

4 Reply
- Haylee Jane Monteiro on Sep 28, 2020
  
  Sorry I'm just seeing this Nan! You can substitute any other flour that has gluten in it, or even chickpea flour. I don't think Almond Flour would bind the mix.
  
  Like
Karen on Aug 20, 2020

What’s the calorie count? Thanks

Like Reply
- Haylee Jane Monteiro on Sep 28, 2020
  
  You can check out the full Nutrition Profile on my website: https://www.haylskitchen.com/sneaky-baked-lentil-falafel/ :)
  
  Like

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