High Protein Falafel de Lentilles
Packed with plant-based protein and aromatic herbs, this High Protein Falafel de Lentilles is a healthy twist on a classic favorite. Made with tender green lentils, chickpea flour, and a vibrant mix of fresh parsley and cilantro, these falafels are bursting with bold, earthy flavors. A zesty hint of lemon juice complements warm spices like cumin and coriander, creating a satisfying and nutritious dish. Baked to golden perfection, these falafels offer a crispy exterior and a hearty, wholesome texture inside—without the need for deep frying. Perfect for meal prep, these gluten-free falafels are easy to make and ideal for a nourishing lunch or dinner, whether served in pita bread, atop a crisp salad, or with a creamy tahini sauce on the side. Vegetarian, protein-packed, and loaded with flavor, this recipe is a must-try for health-conscious food lovers!
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Recipe Information
Ingredients
- 1 cup Dry green lentils
- 0.5 cup Chickpea flour
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 0.5 cup Fresh parsley, chopped
- 0.5 cup Fresh cilantro, chopped
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Olive oil
- 2 tablespoons Water
Instructions
Rinse the lentils thoroughly under running water and place them in a medium-sized pot. Add 3 cups of water and bring to a boil over high heat.
Once boiling, reduce the heat to medium-low, cover, and let the lentils simmer for 15-20 minutes, or until tender. Drain any excess water and let them cool for a few minutes.
In a food processor, combine the cooked lentils, chickpea flour, onion, garlic, parsley, cilantro, lemon juice, ground cumin, ground coriander, baking powder, salt, and black pepper.
Pulse the mixture until it becomes a rough paste. Be careful not to over-process; the mixture should retain some texture.
Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to help it firm up, making it easier to work with.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Remove the mixture from the refrigerator and use your hands to form small balls or patties about the size of a golf ball, flattening them slightly.
Place the falafel on the prepared baking sheet. Lightly brush each piece with olive oil on both sides.
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the falafel are golden brown and crispy on the outside.
Serve warm, with your choice of salad, pita bread, or a tahini sauce dip.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2967 mg | 129% | |
| Total Carbohydrate | 195.8 g | 71% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 19.4 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 3550 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
