These have the flavors of traditional falafel, but are made with iron-rich lentils. They’re a nice vegetarian main dish option.
- 2 cups fully cooked lentils
- 1 cup grated carrot
- 2 teaspoons ground cumin
- 1 teaspoon coriander (optional)
- 1/2 teaspoon oregano (optional)
- 1 teaspoon salt
- 1 cup flour
- 1/2 cup bread crumbs (optional)
- Preheat the oven to 375 degrees F and coat a baking pan with nonstick spray.
- Place all ingredients except the flour and breadcrumbs into a food processor. Process until very smooth, stopping to scrape down the sides of the container as needed, for about 1 minute.
- Pulse in the flour just to combine.
- Place breadcrumbs into a bowl. Use a 1 tablespoon measuring spoon to measure the batter into balls. (The batter will be very moist.) Use your finger to push out each portion of batter into the breadcrumbs. Coat each ball of batter in the breadcrumbs and flatten slightly. (You may need to wash your hands halfway through.) Place onto the prepared baking sheet.
- Bake for 20-22 minutes or until lightly browned. Serve warm with rolls, with a side of rice or another grain, or over a salad for mom and dad.
- Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat for 15-30 seconds in the microwave to serve.
You can cook the lentils from dry yourself or purchase fully cooked ones from your supermarket.
The batter is very moist, but coating it in breadcrumbs helps make it possible to flatten it into a disc. You may need to wash your hands halfway through making.
Serve with a favorite dipping sauce like Tahini or ketchup.
To make gluten-free, use gluten-free cup for cup flour and gluten-free breadcrumbs.
Keywords: baked falafel, lentil falafel