Low Carb Falafel de Lentilles
Elevate your falafel game with this delicious and nutritious twist on the classic—Low Carb Falafel de Lentilles! Packed with the earthy goodness of green or brown lentils, these baked falafel offer the perfect crispy exterior and tender center without relying on traditional carb-heavy ingredients. Enhanced by fresh herbs like cilantro and parsley, alongside a fragrant blend of ground cumin, coriander, and paprika, these flavorful bites are gluten-free and made low-carb using almond flour. Perfect for meal prep, these lentil falafels come together in under an hour and bake to golden perfection, making them a healthier alternative to fried versions. Serve them with a refreshing salad, creamy tahini dip, or in a low-carb wrap for a satisfying meal that delights both your taste buds and your dietary goals. A must-try recipe for fans of plant-based, keto-friendly cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Dry green or brown lentils
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 30 grams, chopped Fresh cilantro
- 30 grams, chopped Fresh parsley
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 1 teaspoon Baking powder
- 50 grams Almond flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Rinse the dry lentils under cold water, then place them in a bowl. Cover the lentils with water and let them soak for at least 2 hours or overnight.
Drain the soaked lentils and transfer them to a food processor. Add the diced onion and minced garlic.
Pulse the mixture in the food processor until it is coarse but well combined. Do not overprocess; the mixture should have some texture.
Add the chopped cilantro, parsley, ground cumin, ground coriander, paprika, baking powder, almond flour, salt, and black pepper to the lentil mixture.
Process the mixture again until it forms a dough-like consistency. The mixture should hold together when pinched.
Prepare a baking tray by lining it with parchment paper or lightly greasing it with olive oil.
Using your hands, shape the lentil mixture into small balls or patties, about 1.5 inches in diameter, and place them on the prepared baking tray.
Lightly brush each lentil falafel with olive oil to help them crisp while baking.
Preheat the oven to 375°F (190°C).
Bake the falafel in the preheated oven for 20-25 minutes, flipping halfway through the cooking time, until they are golden brown and crispy on the outside.
Remove from the oven and let them cool slightly before serving.
Serve the falafel with a side of salad, a dipping sauce such as tzatziki or tahini, or in a low-carb wrap.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 13.2 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1597 mg | 34% | |
*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.
