Lentil Falafel
13 balls
Protein 11%11%
Carbs 27%27%
Fat 62%62%
Ingredients
USDA Lentils - 1 cup
230 cal 18 g protein40 g carbs1 g fat
USDA Garlic, raw - 1 clove
9 cal 0 g protein2 g carbs0 g fat
365 Organic Organic Baby Spinach
21 cal 3 g protein3 g carbs0 g fat
USDA Parsley, fresh - 1 cup chopped
11 cal 1 g protein2 g carbs0 g fat
USDA Lemon juice, raw - 1 lemon yields
11 cal 0 g protein3 g carbs0 g fat
USDA Olive Oil - 1 tsp
477 cal 0 g protein0 g carbs54 g fat
Spice Islands Ground Cumin Seed
0 cal 0 g protein0 g carbs0 g fat
Himalayan Pink Salt Salt
0 cal 0 g protein0 g carbs0 g fat
McCormick ground black pepper
3 cal 0 g protein1 g carbs0 g fat
Lemon Zest
6 cal 0 g protein2 g carbs0 g fat
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Instructions
Dry lentils soaked 8-12 hours or prepared lentils Add panko if using a blender but not necessary if using a food processor
-Preheat the oven to 425 degrees. -Drizzle a sheet pan making sure the entire pan is covered with a layer of oil.
- Add all ingredients to blender
- Mix in panko with a spoon until consistency holds together when pinched ** If using a food processor, pulse until consistency holds together when pinched, don't add panko, or do, whatever.
- Form 12-13 small disks with you hand (or spoon if you are a neat person) and place it on the oiled sheet pan and repeat.
- Sprinkle the tops of the falafel with a bit more salt and bake for 20 minutes, flipping halfway through.