Baked Avocado Falafel
Bright-green baked falafel loaded with avocado and cilantro, perfect for every meal - made with lentils for fewer carbs and more fiber!
Servings: 40 falafel
Calories: 50kcal
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 T. lemon juice
- 2 t. 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 (see note).
- 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.
- Let cool completely on the counter before storing. For crisper falafel, turn over and bake an additional 5 minutes.
Notes
You'll likely need to process this in several batches - I usually do four so my small processor isn't crowded. Don't worry about each batch being exactly evenly distributed, just make sure to stir all of it together well when you're done.
Substituting most gluten-free or other flours won't affect the final taste, since it's a relatively small quantity and only needed to give the falafels body.