Oil-Free Vegan Lentil Falafel

• Vegan

• Produce

  • 1 Carrot
  • 1 tsp Coriander, ground
  • 2 Garlic cloves
  • 1 tsp Oregano
  • 1/4 cup Parsley, fresh
  • 1 cup Split red lentils, dry
  • 1/2 White onion, sweet

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 tbsp Flax seed meal
  • 1/2 tsp Paprika, smoked
  • 1 Pepper, freshly ground
  • 1/2 tsp Sea salt
  • 2 tbsp Tiger nut flour

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 2 cups Water

Found on healthyhelperblog.com

Description

Ingredients

• 1 cup dry split red lentils
• 2 cups water
• 2 garlic cloves, chopped
• 1 carrot, roughly chopped
• ½ sweet white onion, roughly chopped
• ¼ cup fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tsp oregano
• ½ teaspoon sea salt
• ½ tsp smoked paprika
• 2 tablespoons tiger nut flour (or whole spelt/whole wheat/all-purpose/coconut/chickpea flour)
• 1 tbsp flax seed meal
• 1 tablespoon lemon juice
• Freshly ground pepper, to taste

Directions

• Preheat oven to 350. Bring water to a boil in pot. Add lentils and simmer until they are cooked through and water is absorbed.
• In a food processor, blend lentils, carrot, onion, garlic, parsley, and lemon juice.
• In a large bowl, combine lentil mixture with flour, flax, and spices. Stir until well combined.
• Place parchment paper on a baking sheet. Divide lentil mixture into 8 even sized patties.
• Bake for 20 minutes. Remove from oven, flip patties, and continue baking for 10 more minutes.