How could I use chickpeas instead of lentils?

Yes, chickpeas would be a more traditional ingredient to use here and should work great!

Could you fry the falafel?

Yes, the falafel would be delicious fried! You may want to make them a bit small or press the falafel balls into a flatter shape so they cook more evenly.

What other herb could you swap in for the cilantro in the falafel?

Omitting it or adding more parsley would be your best bet!

Would canned lentils work in this recipe?

As long as they are thoroughly drained, canned should work.

Can I use a different type of lentils instead of brown?

Any other lentil besides red lentils should work.

Can you use a gluten-free flour instead of all-purpose? (Almond flour, 1:1 GF flour, oats, etc.)

Any type of dry thickening or binding agent should work! Start with the 1-2 tablespoons as written. If you feel it is too wet and needs more body, add another tablespoon until you’ve reached a consistency that feels good.

Can you freeze the falafel after baking?

Yes, these should freeze great! They should keep for up to 6 months.

How do you eat this falafel?

In a sandwich , in a bowl , swapped in for chicken for these pitas , or dipped right into some hummus or Magic Green Sauce !

Simple 5 Ingredient Baked Falafel Recipe

Name: Simple 5 Ingredient Baked Falafel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 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 (if you like spicy – leave ribs and seeds!); 1 1/2 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)

Description

Easy baked falafel at home in 30 minutes WITHOUT deep frying! Features lentils, herbs, garlic, lemon juice. Use in salads, sandwiches, healthy recipes.

Ingredients

Scale

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 (if you like spicy – leave ribs and seeds!)
1 1/2 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)

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Instructions

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.

Notes

Traditional falafel is made with chickpeas. I used lentils here because I’m more likely to have lentils on hand at any given time. Also: because I LOVE lentils. I have not tried this recipe with chickpeas.

For the lentils, lean towards just barely cooked. That will give you a better texture than overly wet, heavy, and mushy lentils.

If you don’t have a jalapeño, use red pepper flakes for heat.

Nutrition information is for one falafel patty.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Cuisine: Middle Eastern

Keywords: falafel recipe, lentil falafel, baked falafel, lentil recipe