Baked Lentil Falafel

I love a good rule-breaker in the kitchen, and I also love falafel, a lot. This falafel breaks two big rules: it’s made from lentils instead of chickpeas, and it’s baked instead of fried. I wasn’t sure at first if it would work. Turns out, it works beautifully, crispy on the outside, soft and full of flavor inside. No deep-frying required, just a hot oven and a little patience. It’s just as good stuffed into a pita as it is served straight on a plate.

Why You’ll Love This Recipe:

• A lighter, baked take on classic falafel
• Made with lentils instead of chickpeas, for a different flavor and texture
• Naturally vegan, and easy to make gluten-free
• Freezer-friendly, great for meal prep

Key Ingredients & Substitutions:

• Green or brown lentils – in this recipe, unlike most lentil recipes, the lentils need a long soak (at least 12 hours) before blending. Just like the chickpeas in traditional falafel, the lentils are never cooked, so the full 12-hour soak isn’t optional.
• Bread – helps bind the mixture together. I prefer using bread slices over breadcrumbs, which some people use instead, bread gives the falafel a softer texture. Use gluten-free bread to make this recipe gluten-free.
• Raw tahini – adds richness to the falafel mixture itself, separate from the tahini sauce you’ll serve alongside.
• Green chili – optional, adjust or leave out depending on how much heat you want.

Pro Tips for Success:

• Don’t shorten the soaking time, since the lentils are never cooked, the full 12 hours is what gives them the right texture to blend and bake properly.
• If the mixture feels dry after blending, add a teaspoon or two of lemon juice or water to loosen it up.
• Wet your hands (or use a cookie scoop) to shape the balls, the mixture is sticky and this makes it much easier.
• These are best fresh out of the oven. If making extra, freeze the shaped balls before baking, then bake straight from frozen, adding a few extra minutes.

FAQ

• Can I make this gluten-free? Yes, just use gluten-free bread.
• Can I freeze these? Yes, freeze the shaped balls before baking, then bake straight from frozen, adding a few extra minutes.
• What do I serve this with? Stuff into pita with salad and tahini, or serve over a bowl with grains and vegetables.

Looking for more tasty recipes?

• Quinoa & Green Fava Bean Salad
• Harissa Roasted Acorn Squash with Date Syrup
• Swiss Chard and Tofu Wraps
• Foolproof Mujadara: The Ultimate Vegan Lentil and Rice Comfort Food