Baked Lentil Falafels
Baked Lentil Falafels
These flavourful falafels are a tasty and easy snack, or as part of a grazing platter – delicious.
- 400 g lentils (cooked)
- 60 g fresh parsley
- 2 cloves garlic
- Juice of 1 lemon
- 2 tbsp all-purpose flour
- 1 ½ tbsp olive oil
- 1 tsp salt
Preheat the oven to 350°F (180°C).
Pulse all the ingredients (except the flour) in a food processor until well combined. The mixture should look like semi-dry crumbs and should hold together when pressed.
Stir in the flour, and then form the mixture into patties, using a large tablespoon of mixture for each falafel.
Place on a baking sheet and bake in the oven for 18-20 minutes.
Serve warm or cold in salads, sandwiches or poke bowls with dips.
The falafels can be stored in the refrigerated for 2-3 days.
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