Prep 10 mins | Cook 20 mins | Kcal 189 | Fat(g) 6 | Carbs(g) 26 | Protein(g) 10
Serves 4
2 cups (400g) lentils, cooked
60g fresh parsley
2 cloves garlic
juice of 1 lemon
2 tbsp. all-purpose flour
1 ½ tbsp. olive oil
1 tsp. salt
What you need to do
1. Preheat the oven to 350°F (180°C). Pulse all the ingredients (except the flour) in a food processor until well combined. The mixture should look like semi-dry crumbs and should hold together when pressed.
2. Stir in the flour, and then form the mixture into patties, using a large tablespoon of mixture for each falafel. Place on a baking sheet and bake in the oven for 18-20 minutes.
Serve warm or cold in salads, sandwiches, poke bowls, with dips. The falafels can be stored in the refrigerated for 2-3 days.
