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30 Minute Baked Lentil Falafel Recipe

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4.1 from 8 reviews

This 30 Minute Baked Lentil Falafel recipe offers a healthy, flavorful twist on the classic falafel by using soaked lentils instead of chickpeas. Baked instead of fried, these falafels are crispy on the outside and tender on the inside, infused with fresh herbs and spices for a delicious, nutritious meal or snack. Perfect for a quick, protein-packed vegetarian dish that’s easy to prepare and guilt-free.

  • Total Time: 30 minutes (active cooking time after soaking)
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 cup brown or green lentils, soaked 8-12 hours
  • 2 garlic cloves, peeled
  • 1/2 cup gently packed spinach
  • 1/2 cup gently packed cilantro or parsley or a mix
  • 1/4 cup gently packed fresh mint leaves
  • 2 green onions, roughly chopped
  • 1 lemon, zested and juiced
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Avocado oil for the pan

Instructions

  1. Soak Lentils: Soak the lentils overnight or for at least 8 hours to soften them, making them easier to blend and cook evenly.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Drizzle a sheet pan generously with avocado oil, ensuring the entire pan is coated with a thin layer of oil to prevent sticking.
  3. Chop Aromatics and Herbs: Add the garlic cloves to a food processor and pulse until finely chopped. Then add the spinach, cilantro or parsley, mint, and green onions, processing again until the herbs are finely chopped and well combined.
  4. Add Lentils and Seasoning: Drain the soaked lentils thoroughly. Add them to the food processor along with the lemon zest and juice, extra virgin olive oil, cumin, salt, and pepper. Process the mixture until it is finely chopped and sticky enough to hold together when pinched.
  5. Shape the Falafel: Using a tablespoon, scoop out a heaping spoonful of the mixture and form it into a disc shape. Place each disc carefully on the oiled sheet pan. Repeat this process until all the mixture is used.
  6. Season and Bake: Sprinkle a little more salt over the tops of the falafel discs for added flavor. Bake them in the preheated oven for 20 minutes, flipping halfway through to ensure even crisping on both sides.
  7. Drain and Serve: Immediately after baking, transfer the falafel to a baking rack to allow any excess oil to drip off, keeping them crisp. Serve warm and enjoy as a snack or part of a meal.

Notes

  • Soaking lentils is crucial to soften them and improve texture; do not skip or shorten this step.
  • Using avocado oil for the pan enhances the crispiness without strong flavors.
  • Flipping the falafel halfway through baking ensures even cooking and browning on both sides.
  • These falafels can be served with tahini sauce, yogurt, or inside pita bread with fresh salad for a complete meal.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven to restore crispiness.
  • Author: Chef
  • Prep Time: 10 minutes (plus 8-12 hours soaking time)
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://avascooking.com/30-minute-baked-lentil-falafel-recipe/