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.