These red lentil and beet baked falafels are so easy to make and packed with delicious, nutritious ingredients.
Ingredients
Baked Falafels
1 cup dry split red lentils
1 red onion
1 cup fresh parsley
½ small red beet, washed and scrubbed
3 garlic cloves
¼ cup oat flour
1 tablespoon cumin
1 tablespoon lemon juice
½ tsp. baking soda
1½ teaspoons salt
pepper to taste
olive oil spray
Lemon Tahini Sauce
2 tablespoons tahini
2 tablespoons water
1 tablespoon lemon juice
½ teaspoon garlic powder
⅛ teaspoon salt
½ teaspoon maple syrup (optional)
Instructions
Rinse lentils and remove any debris. Place in a medium bowl and fill with water until it is about 2 inches above the lentils. Soak for at least 8-12 hours.
Preheat over to 375.
Drain and rinse lentils.
Add all ingredients to a food processor and pulse until incorporated, making sure not to overprocess. The mixture should still be a bit grainy.
Taking about 2 tablespoons of mixture each, form falafels into balls and place on a parchment paper-lined baking sheet. Lightly flatten the balls with your fingers.
Bake for 20 minutes, flipping halfway through.
While falafels cook, make the dressing by whisking all ingredients together in a small bowl.
Serve falafels with warm pitas, lemon tahini dressing, and veggies.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2018/02/red-lentil-beet-baked-falafels.html