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Ingredients

  • 2 cups (400g) lentils, cooked

  • 1 cup (60g) fresh parsley

  • 2 cloves garlic

  • juice of 1 lemon

  • 2 tbsp. all-purpose flour

  • 1 1⁄2 tbsp. olive oil

  • 1 tsp. salt

Instructions

1. 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.


2. 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.


3. Serve warm or cold in salads, sandwiches, poke

bowls, with dips. The falafels can be stored in the

refrigerated for 2-3 days.

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