Baked Avocado Falafel

Baked Avocado Falafel

Taking the frying out of falafel with avocado & using lentils instead of chic peas makes for a lighter and satisfying option!  This is a large batch that is easy to freeze & save some for a rainy day.

baked avocado falafel

Baked Avocado Falafel

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 40 falafel

Ingredients
  

  • 1 lb lentils
  • 1 bunch fresh cilantro about 1 cup
  • 1 bunch fresh parsley about 1 cup
  • 1 avocado
  • 1 jalapeño
  • 2 cloves garlic
  • 2 Tbsp Lemon Juice
  • 2 tsp salt
  • 1/4 cup flour

Instructions
 

  • Cook lentils according to package directions. Let cool to room temp.
  • Preheat oven to 350°.
  • Pulse lentils, fresh cilantro and parsley including stems, avocado, jalapeno, garlic, lemon juice, and salt in a food processor until combined. This is best done in batches.
  • Stir together pulsed mixture and slowly fold in flour. Mixture will be soft and wet.
  • Scoop falafels onto a baking sheet lined with parchment paper, about a scant 1/4 cup each.
  • Bake at 350° for 20 minutes, until tops are just beginning to brown.
  • Turn over and bake for an additonal 5 minutes. Serve.
  • For any remaining falafel not served or eaten, let completely cool before storing in fridge or freezer.

Notes

Recipe from Mountain Cravings.
Order more avocado here.
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