I love making healthy meals...especially when they are quick and easy and that’s exactly what this falafel recipe is!
I came across this recipe on a site called pinchofyum.com. I happened to have all of the ingredients on hand so I gave it a try and was very impressed. You can double the recipe and freeze the extras for lunches and dinners mid-week. I’ve been adding them to salads, wraps, curry bowls and stir-frys.
- 2 cups cooked lentils
- 1 huge handful (a cup or so) fresh cilantro leaves and stems
- 1 huge handful (a cup or so) fresh parsley leaves and stems
- half a jalapeño or red pepper flakes
- 1½ tablespoons olive oil
- 1-2 cloves garlic
- a squeeze of lemon juice
- 1 teaspoon salt
- 1-2 tablespoons all purpose flour (sub a gluten free flour if needed)
- Preheat the oven to 350 degrees. Pulse all ingredients except flour in a food processor until combined. The mixture should form semi-dry crumbles that stick together when you press them.
- Stir in the flour - just one tablespoon at a time, until it's just dry enough to handle. Form into 9 patties and bake for 18 minutes. Remove from oven and use in salads, sandwiches, bowls, etc. Refrigerate for a few days or freeze.
Traditional falafel are made with chickpeas. I used lentils because I love them and plus I can buy them locally grown just down the road from house at Saanichton Farm!