30-Minute Baked Lentil Falafel
Created By: Laurel at DarnGoodVeggies.com
Use: Caviar Black Lentils, Madeline French Green Lentils, Pardina Brown Lentils
Yields: 4 servings
30-minutes or less, Hearty, Kid-approved, Vegan
Recipe and photo courtesy of Laurel at DarnGoodVeggies.com
1 cup PNW Co-op Pardina brown or Madeline French green lentils, rinsed and sorted, then soaked for 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 for at least 8 hours
Preheat the oven to 425 degrees. Drizzle generously with avocado oil, 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 parsely or more spinach."
"Once the falafel are portioned into their falafel discs and are on the sheet pan, give them all a sprinkle of salt. You will not regret this step. Who doesn't love crispy, crunchy golden brown things? And who doesn't love SALTY, crispy, crunchy gold brown things?"
For more delicious plant-powered recipes, please visit DarnGoodVeggies.com.