These Herby Baked Lentil Falafel make a delicious snack. They’re a slightly healthier version because they’re baked as opposed to fried.
They’re also made with lentils instead of chickpeas, and packed with fresh herbs. Eat as is or serve along with my Israeli-Style Hummus for a larger meal.
Herby Baked Lentil Falafel
This recipe makes around 12 falafel and are best eaten on the day they’re made.
- 2 cups cooked lentils
- 1 cup fresh coriander, leaves and stems
- 1 cup fresh parsley, leaves and stems
- 2 tbsp olive oil + extra
- 1 clove garlic
- 1/2 lemon, juiced
- 1 tsp salt
- 2 tbsp flour
- Preheat oven to 200°C and line a baking sheet with baking paper.
- Combine all ingredients in a food processor and blend until the mixture forms crumbs which hold their shape when pressed together.
- Combine the mixture into 12 equal portions, roll into balls and place on the baking sheet.
- Drizzle with olive oil and bake for around 20 minutes until golden brown.
The “dough” can be kept in the fridge for up to 3 days if you don’t want to bake them all at once.
This recipe can also be scaled up if you want to make a bigger batch.
If you want to keep the falafel gluten-free then replace the flour with rice or chickpea flour.