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    Home » All Recipes

    Easy Baked Lentil Falafels

    Published: Apr 23, 2020 by Allison · This post may contain affiliate links · 4 Comments

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    These baked lentil falafels are simple, delicious, and a great way to bump up the nutrition of any meal.

    the lentil falafels on a loaded falafel pita topped with chipotle tahini sauce

    Last night, I read some excerpts from one of my favourite thinkers, cultural critics, and environmentalists, Wendell Berry. All of his words hit me on a very deep and soulful level, but one quote that was particularly poignant to me was, “I am not bound for any public place, but for ground of my own where I have planted vines and orchard trees, and in the heat of the day climbed up into the healing shadow of the woods.” The more time that I spend in the city, the more I crave the peace of living on and being a steward of the land. How powerful it would be to enjoy the fruit of the trees that you have planted, to “climb into the healing shadow of the woods” in the heat of the day. To be surrounded by the sounds and sights of life rather than the endless roar of automobile traffic and endless cement and skyscrapers. To dance in the rhythms of the natural world, rather than the frenzied pace of human-constructed urban life.

    I crave so much to be involved in the production of food, rather than merely in its purchase and consumption. Yes, I adore creating recipes and playing in the kitchen–there’s no denying that it brings me immense joy. But Wendell Berry has also said that if you are interested in eating food, you must also be interested in its production, and that resonates very deeply, too. I have had the occasion to dabble briefly in organic food production through the incredible experience that is WWOOFing, and I feel a strong pull back into that world. It’s a difficult dance, given the uncertainty about the future caused by the global pandemic, but I do know that as soon as this is over, I will certainly be leaving the city for greener pastures, so to speak.

    Bridging the gap between this conversation and the recipe I’m about to share is a challenge, so I don’t think I am even going to attempt a segue. I just wanted to share what is on my mind this morning, which I like to do from time to time. 🙂

    lentil falafels? intriguing! tell me more!

    Falafels are usually made with chickpeas, but I like to experiment with different legumes. I feel that lentils are an excellent substitute for chickpeas: they take less time to cook (if you cook your lentils and beans at home) and they’re highly nutritious! They are more moist than chickpeas, so the texture of these little falafels will throw you for a loop as you are forming them. Just trust that they do firm up as they bake!

    lentil falafel ingredients

    These falafels are made with everyday ingredients: cooked lentils, onion, garlic, lemon, cumin, chili flakes, salt, pepper, oat flour, sunflower seeds, cilantro, parsley, and olive oil.

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    to make these lentil falafels, you’ll:

    1. Cook the lentils (if you haven’t already done so!).
    2. Pulse together all of the ingredients in a food processor until almost smooth.
    3. Refrigerate for 30 minutes to let the mixture firm up slightly.
    4. Form into little patties and place on a parchment paper-lined baking sheet.
    5. Bake at 400 degrees F for 30 minutes.
    6. Enjoy in grain/veggie bowls with a sauce, or on a pita with tomatoes, lettuce, and a sauce, such as the lemon tahini sauce from my protein power noodle bowls recipe!
    all the falafel ingredients are shown in a food processor before being blended
    the falafel mixture in a food processor after blending
    a lentil falafel on a baking sheet before baking

    a freshly baked lentil falafel on a baking sheet

    I hope that you enjoy these easy little lentil falafels as much as I do! I’ve been making a batch almost every week and keeping them in the fridge for those instances when a quick protein boost is needed.

    If you make these easy baked lentil falafels, leave a comment and rating below. And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. I love re-gramming your photos in my stories!

    Enjoy!

    Print
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    close up of a falafel on a baking sheet

    Easy Baked Lentil Falafels


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Allison
    • Total Time: 0 hours
    • Yield: 12 falafels, or 3–4 servings 1x
    • Diet: Vegan
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    Description

    Simple oven-baked lentil falafels that are made with pantry ingredients are a great way to boost the nutrition of any meal!


    Ingredients

    Scale
    • 2 ½ cups cooked French green, brown, beluga, or regular green lentils (from 1 cup dry lentils)
    • ½ cup diced red onion
    • 2 medium garlic cloves, minced
    • Juice of 1 lemon
    • ¾ cup oat flour
    • ¼ cup raw sunflower seeds
    • 1 tbsp extra virgin olive oil
    • 1 tsp cumin
    • ¾ tsp fine sea salt
    • ¼ tsp-½ teaspoon chili flakes (depending on spice tolerance)
    • Freshly ground black pepper, to taste
    • Handful of fresh parsley, roughly chopped
    • Handful of fresh cilantro, roughly chopped

    Instructions

    1. Place all ingredients in a food processor fitted with the S blade and pulse until mostly smooth, but some texture remains. The mixture will be more moist than a typical falafel dough, but this is normal. 
    2. Transfer the mixture to a bowl and refrigerate for 30 minutes to firm up slightly.
    3. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
    4. Form the mixture into 12 patties and bake for 25-30 minutes, or until nicely browned and crispy around the edges.
    5. Use in bowls, salads, wraps, pita sandwiches, etc.
    • Prep Time: 10 minutes (not including cooking the lentils)
    • Cook Time: 25-30 minutes
    • Category: Lunch, Supper
    • Method: Bake
    • Cuisine: Middle Eastern

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Erin says

      April 29, 2020 at 7:54 pm

      I was looking for a meal like this and it turned out perfectly. The flavours and texture were a hit with my kids. A great way to get them to eat lentils too!!

      Reply
      • Allison says

        April 29, 2020 at 8:23 pm

        Thank you so much, Erin!

        Reply
    2. Sue says

      March 07, 2021 at 9:39 am

      These were awesome , and they crunched up really well in the oven. Thanks for the recipe!

      Reply
      • Allison says

        March 07, 2021 at 10:04 am

        Thanks so much, Sue! I’m really happy to hear that. 🙂

        Reply
    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

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