Herby Lentil Falafels

Updated: Oct 1, 2018

GF- DF - SF - V - NF - EF

Makes 9-12 falafels


2 400g cans of organic brown lentils

1 handful of fresh coriander (leaves and stems)

1 handful of fresh parsley (leaves and stems)

1/2 jalapeño (if you like a bit of spice)

1 1/2 Tbsp EVOO

2 garlic cloves

Juice if 1/2 lemon

1 tsp salt

1-2 Tbsp gluten-free flour (I used buckwheat)


Preheat your oven to 180'degrees and line a baking tray with baking paper. Put all the ingredients into a food processor and process until well combined. The mixture should come together well when rolled.

Before scooping the mixture out stir in 1 Tbsp of GF flour at a time and mix until it is dry enough to handle. The mixture should form 9-12 patties depending on how big you want them. Once they are rolled out put them on your baking tray and bake for 18-25 minutes or until nice and golden. Turn half way through. Freeze for later or refrigerate for a few days.


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