Red Lentil + Beet Baked Falafels
Author: 
Recipe type: Vegan, Dinner, Lunch, Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 20-22
 
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
  1. 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.
  2. Preheat over to 375.
  3. Drain and rinse lentils.
  4. Add all ingredients to a food processor and pulse until incorporated, making sure not to overprocess. The mixture should still be a bit grainy.
  5. 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.
  6. Bake for 20 minutes, flipping halfway through.
  7. While falafels cook, make the dressing by whisking all ingredients together in a small bowl.
  8. 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