Lentil Falafel

Made with lentils instead of chickpeas, this homemade falafel isn't your average falafel and makes for a great addition to salads and sandwiches.

Course Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings falafel patties

Calories 84kcal

In a food processor, add the parsley, cilantro, pistachios, jalapeño and garlic and pulse until pistachios are finely chopped. Add the cooked lentils, oats, olive oil, cumin, salt and lemon juice. Pulse until everything is combined thoroughly. You might have to scrape down the sides a few times.
Preheat oven to 400°F. Scoop out the falafel mix into tablespoon size balls. Place on a parchment-lined baking sheet and flatten the balls with the palm of your hand. Bake for 10 minutes, then flip and bake for another 10 minutes or until the falafel is golden brown.

Bake it, don’t fry it. While I love all things fried, it can be a mess to deal with. Baked falafel is much easier to make, plus healthier.
Coat parchment paper with olive oil. By coating the parchment paper with olive oil you get the fried affect that you would have missed out on. Also you don't have to brush each individual falafel with oil.
Use dried lentils, not canned. Canned lentils just don't taste as good and are overly wet. By cooking the lentils yourself, you can reduce the amount of moisture which makes for a better falafel.