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close up of a falafel on a baking sheet

Easy Baked Lentil Falafels

  • Author: Allison
  • Total Time: 45 minute
  • Yield: 12 falafels, or 3-4 servings 1x
  • Diet: Vegan


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


  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

Keywords: baked falafels, lentil falafels, vegan falafels