Name: Baked Red Lentil Falafel With Lemon-Herb Tahini Dipping Sauce
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 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; 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

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.

Orange Red Lentil Falafel Patties Surround a Lemon-Tahini Dipping Sauce on a Table With Fresh Spinach, Hummus to Represent a Red Lentil Recipe | Vitacost.com/Blog

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Baked Red Lentil Falafel With Lemon-Herb Tahini Dipping Sauce

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 4

Calories 570 kcal

Author Maria Marlowe

Ingredients

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

Instructions

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.

Recipe Notes

Grab these ingredients and more at Vitacost.com.

Nutrition Facts

Baked Red Lentil Falafel With Lemon-Herb Tahini Dipping Sauce

Amount Per Serving (1 g)

Calories 570 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 3g15%

Polyunsaturated Fat 6g

Monounsaturated Fat 7g

Sodium 257mg11%

Potassium 1116mg32%

Carbohydrates 60g20%

Fiber 24g96%

Sugar 11g12%

Protein 24g48%

Vitamin A 13657IU273%

Vitamin C 38mg46%

Calcium 208mg21%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.