Ditch the deep fryer and give chickpeas a day off for these brightly colored and brightly spiced gluten-free red lentil falafel patties. Cumin, paprika, garlic, lemon and fresh herbs mingle in a mash of red lentils, carrots, onions and almond flour. Patties are formed and baked on high heat, resulting in robust flavors, gratifying textures and gorgeous orange falafels. Drizzle with fresh lemon-herb tahini and serve over salad, roasted veggies or as part of a Middle Eastern meal.
Baked Red Lentil Falafel With Lemon-Herb Tahini Dipping Sauce
- 1 cup split red lentils
- 2 cups water
- 1 Tbsp. olive oil
- 3 cups yellow onion diced
- 2 cups carrots diced
- 2 cloves garlic chopped
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. ground paprika
- 1 tsp. ground cumin
- 1/4 tsp. Himalayan pink salt
- 1/2 tsp. black pepper
- 2/3 cup chopped fresh parsley or cilantro or mix of both
- 1 cup almond flour
Lemon-Herb Tahini Dipping Sauce
- 1/3 cup tahini
- 1/3 cup water
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. fresh parsley or cilantro minced
- 1/8 tsp. pink salt
In large pot over medium heat, bring water and lentils to boil. Cover, reduce heat to low and simmer 15 minutes or until water is absorbed.
Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
Heat medium pan over medium heat. Add olive oil, onions, carrots and garlic. Cook 10 minutes, until carrots are soft and onions translucent.
In food processor, add onion-carrot mixture, red lentils, lemon juice, paprika, cumin, salt, black pepper and fresh herbs. Process on low until ingredients are incorporated and mixture becomes a paste. (Note: Texture can be chunky or smooth depending on preference.)
Transfer mixture to large mixing bowl and stir in almond flour. (Note: Mixture should be damp but able to hold its shape. Add more almond flour if necessary.)
Form mixture into 1.5 to 2-inch patties and arrange on baking sheet.
Bake 25-30 minutes or until golden-brown. Let cool before serving.
For herb tahini sauce, whisk tahini and water vigorously with a fork until incorporated. Stir in lemon juice, herbs and salt.
Serve falafel over salad or roasted veggies with a drizzle of tahini sauce.