Oil-Free Vegan Lentil Falafel Recipe

I tried a new recipe for baked falafel (no oil!!) and not using chickpeas! This recipe uses red lentils instead and I really love how they turned out. They remind me of Vospov Kufte (for all the Armenians out there) but better tasting. 

Make it and tag me! I’d love to hear your reviews!

Oil-Free Vegan Lentil Falafel Recipe 

• Adapted from This Recipe

• Makes about 24 patties

Ingredients

• 3 cups of dry split red lentils

• 6 cups of water

• 8 garlic cloves (or however many you like!)

• 3 carrots, roughly chopped (Works with baby carrots too. Just eyeball the amount.)

• 1.5 sweet white onions, roughly chopped

• 1 cup of fresh parsley (about 1 bunch)

• 1/4 cup of fresh cilantro (more if you have it!)

• 3 teaspoons of ground cumin

• 3 teaspoons of Italian seasoning

• 1.5 teaspoons of Pink Himalayan salt

• 1.5 teaspoons of paprika

• 6 tablespoons of oat flour

• 3 tablespoons of flaxseed meal

• 3 tablespoons of lemon juice

• (Optional) black pepper to taste

Instructions

• Preheat oven to 350 °F. Bring water to a boil in pot. Add lentils and simmer until they are cooked through, and water is absorbed. Drain lentils and squeeze out any excess water that they may be holding. (Very important step!)

• In a food processor, blend raw ingredients: carrot, onion, garlic, parsley, cilantro, and lemon juice (you might need to do this in 2 batches).

• In a large bowl, combine cooked lentils + raw mix from food processor with flour, ground flax, and spices. Stir until well combined.

• Place parchment paper on a baking sheet. Form patties (size is up to your preference).

• Bake for 20 minutes. Remove from oven, flip patties, and continue baking for 10 more minutes.
  * you’ll know they’re done when they’re browned and firmed up!

Published on June 8, 2021