Simple oven-baked lentil falafels that are made with pantry ingredients are a great way to boost the nutrition of any meal!
- 2 1/2 cups cooked French green, brown, beluga, or regular green lentils (from 1 cup dry lentils)
- 1/2 cup diced red onion
- 2 medium garlic cloves, minced
- Juice of 1 lemon
- 3/4 cup oat flour
- 1/4 cup raw sunflower seeds
- 1 tbsp extra virgin olive oil
- 1 tsp cumin
- 3/4 tsp fine sea salt
- 1/4 tsp-1/2 tsp chili flakes (depending on spice tolerance)
- Freshly ground black pepper, to taste
- Handful of fresh parsley, roughly chopped
- Handful of fresh cilantro, roughly chopped
- 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.
- Transfer the mixture to a bowl and refrigerate for 30 minutes to firm up slightly.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Form the mixture into 12 patties and bake for 25-30 minutes, or until nicely browned and crispy around the edges.
- 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
Keywords: baked falafels, lentil falafels, vegan falafels