Here’s how to whip up some easy baked falafel in just 30 minutes, and you don’t even need to deep fry them! This recipe uses lentils, which are a great alternative to the traditional chickpeas, mainly because I always seem to have lentils around and I just love them. You’ll also need a bunch of fresh herbs like cilantro and parsley, a bit of jalapeño for a kick (keep the seeds if you’re up for the heat), garlic, lemon juice, olive oil, salt, and a little flour to bind everything together. You can use gluten-free flour if needed.
First, get your oven heating up to 350 degrees. While that’s warming, throw everything except the flour into a food processor and blitz it until you’ve got a mix that looks like semi-dry crumbles. These should stick together if you squeeze them. Now, sprinkle in the flour a tablespoon at a time just until you can handle the mixture without it sticking to your hands. Shape this into 9 patties and pop them in the oven for about 18 minutes.
You can toss these falafels in salads, stuff them in sandwiches, or just enjoy them as they are. They keep well in the fridge for a few days, and you can even freeze them for later. If you’re not into jalapeños, some red pepper flakes can also do the trick for adding a bit of heat. Enjoy your homemade, healthier falafel!
