Baked Lentil Falafel
Ingredients:
- 2 cups green or brown lentils rinsed and soaked for at least 12 hours
- ½ bunch parsley (about 2 cups, loosely packed)
- ½ bunch cilantro (about 2 cups, loosely packed)
- 1 green chili pepper seeds in or out depending on desired heat (optional)
- 2 garlic cloves
- 1 tbsp raw tahini
- 2 slices bread soaked in water for 1 minute and squeezed dry (use gluten-free bread for a gluten-free version)
- ½ tsp baking soda
- 1 tsp cumin
- Juice of ½ lemon
- 1 tsp salt
- ½ tsp freshly ground black pepper
- Olive oil spray
Instructions:
- Soak the lentils: This step isn't optional, since the lentils are never cooked, soaking is what softens them. Soak in plenty of water for the full 12 hours in the fridge, changing the water at least once.
- Prep the oven: Preheat to 350°F (180°C).
- Blend: In a food processor, combine the drained lentils, parsley, cilantro, chili, and garlic. Blend into a crumbly mixture. Add the remaining ingredients (except the oil spray) and blend until moist and creamy. If the mixture feels dry, add 1-2 teaspoons of lemon juice or water.
- Shape and bake: Using a cookie scoop or clean, wet hands, form into 1-inch balls. Place on a parchment-lined baking sheet, spray with oil, and bake for 18-20 minutes.
- Serve: Serve immediately, with or without pita, but definitely with tahini.
Notes:
- Soaking the lentils for the full 12 hours isn't optional, it's what softens them since they're never cooked, just like the chickpeas in traditional falafel.
- Best served fresh out of the oven.
- Making extra? Freeze the shaped balls before baking, then bake straight from frozen, adding a few extra minutes.
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