Serves 4
2 cups (400g) lentils, cooked
1 cup (60g) fresh parsley
2 cloves garlic
juice of 1 lemon
2 tbsp. all-purpose flour
1 ½ tbsp. olive oil
1 tsp. salt
What you need to do
- Preheat the oven to 350°F (180°C). Pulse all the ingredients (except the flour) in a food processor until well combined. The mixture should look like semi-dry crumbs and should hold together when pressed.
- Stir in the flour, and then form the mixture into patties, using a large tablespoon of mixture for each falafel. Place on a baking sheet and bake in the oven for 18-20 minutes.
- Serve warm or cold in salads, sandwiches, poke bowls, with dips. The falafels can be stored in the refrigerated for 2-3 days.
|
Prep |
Cook |
Kcal |
Fats(g) |
Carbs(g) |
Protein(g) |
|
10 mins |
20 mins |
189 |
6 |
26 |
10 |