Baked Lentil Falafel! Aka your best new 30 minute dinner with mega FLAVOR, crispy crunch, and soft pillowy insides.
Who in the world knew that these little brown spheres could be jam packed with so much flavor and texture?!
Made with humble, easy to find, everyday ingredients like lentils, cilantro, spinach, and garlic. Whizzed up in the food processor, made healthier by baking instead of frying, and ready in 30 minutes.
With golden brown edges that shatter with the first bite and turn into pillowy soft centers that are down right bursting with fresh herb flavor.
How to make baked lentil falafel:
This recipe is so easy it should be illegal.
You essentially add all the ingredients into the food processor and let it do the work for you. It dices the garlic, chops the herbs, minces the lentils and swirls in the lemon juice and olive oil. Your falafel mixture is ready to roll!
Scoop a heaping tablespoon of the mixture at a time into your hands and pat into a disc shape.
Here comes the PRO tip: once your falafel are portioned into their cute little falafel discs and are on the sheet pan, give them all a sprinkle of salt. You will not not not regret this step. Who doesn’t love crispy crunchy golden brown things? And who doesn’t love SALTY crispy crunchy golden brown things?
I rest my case.
Oh the many ways to enjoy our baked lentil falafel:
- In a wrap
- On a salad
- Over rice
- On their own with a side of roasted broccoli and avocado (I ate this right before I wrote this post!)
- And one time I took the falafel leftovers, chopped them up into bite sized squares, got them nice and crispy in skillet, and had them on salad as croutons with this Tahini Ranch Dressing. Did. Not. Disappoint.
Baked Lentil Falafel! Aka your best new 30 minute dinner with mega FLAVOR, crispy crunch, and soft pillowy insides. Made with lentils, cilantro, mint, garlic, and lemon. Baked instead of fried!
- 1 cup brown or green lentils, soaked 8-12 hours
- 2 garlic cloves, peeled
- 1/2 cup gently packed spinach
- 1/2 cup gently packed cilantro or parsley or a mix
- 1/4 cup gently packed fresh mint leaves
- 2 green onions, roughly chopped
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Avocado oil for the pan
- Soak the lentils overnight or for at least 8 hours.
- Preheat the oven to 425 degrees. Drizzle a sheet pan generously with avocado making sure the entire pan is covered with a layer of oil.
- Add the garlic to the food processor and process until it is chopped. Add in spinach, cilantro or parsley, mint, and green onions. Process until the herbs are finely chopped.
- Drain the lentils and add them to the food processor along with the remaining ingredients and process until the entire mixture is well chopped and sticks together when pinched.
- Using a tablespoon, scoop a heaping spoonful and form it into a disc. Place it on the oiled sheet pan and repeat.
- Sprinkle the tops of the falafel with a bit more salt and bake for 20 minutes, flipping halfway through. Immediately move the falafel from the sheet pan to a baking rack to allow any excess oil to drip off. Serve and enjoy!
If you’re not into cilantro, sub it all out for parsley or more spinach!
Keywords: cilantro, herb, gluten free, grain free, easy, quick, 30 minute, healthy,