Simple oven-baked lentil falafels that are made with pantry ingredients are a great way to boost the nutrition of any meal!
Prep Time:10 minutes (not including cooking the lentils)
Cook Time:25-30 minutes
Total Time:36 minute
Yield:12 falafels, or 3-4 servings 1x
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.