Crispy Baked Falafels from mixed beans and lentils – Vegan/GlutenFree
Perfectly baked crispy Falafels, made out of mixed beans and lentils. It is a perfect plant-based high protein dish which is completely vegan and gluten-free!
I love falafels specially the ones that my mother in law used to make! I vaguely remember the ingredients. She definitely used these specific beans and lentils mix and the rest I don’t remember so I had to play around with it to get somewhat similar taste. I used fresh cilantro, garlic, serrano peppers, salt, pepper, coriander seeds and olive oil along with her beans and lentil mix!
I soaked all the beans and lentils for 4-6 hours. Then processed soaked and drained beans/ lentils in a food processor along with serrano peppers, garlic, cilantro, salt, pepper, coriander seeds, baking powder and oil until smooth. The key is to not add any water to it because we want to make sure the consistency is right enough to make the patties that don’t crumble up.
She used to deep fry hers, which tasted amazing, but I wanted to recreate it without deep frying to make it a little healthier! So I baked mine and it turned out pretty darn good!
I baked them on an oiled pan for 30-35 minutes flipping them half way through baking. They turn out golden brown and so crispy! These falafel stays good in the refrigerator for 3-4 days and in the frizzer for up to 3 months. Serve them with salad or with pita pockets along with crunchy veggies like purple cabbage, cucumber, onions, cherry tomatoes, lettuce, avocados along with feta cheese, capers or olives and of course spicy tahini dressing!
Crispy Baked Falafels from mixed beans/lentils – Vegan/Glutenfree
Ingredients
- ½ cup Dry Mung Beans
- ½ cup Dry Split Peas Lentils
- ½ cup Dry Split Chickpea Lentils
- ½ cup Dry Split Mung Lentils
- 2 Serrano Pepper
- ½ bunch Fresh Cilantro
- 5 cloves Garlic
- ¼ cup Dry Coriander Seeds
- 4 tbsp Olive Oil
- 1 tbsp Salt
- 1 tsp Black Pepper
- 2 tsp Baking Powder
Spicy Tahini Dressing
- 2 tbsp Tahini Paste
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Lime Juice
- 2 tbsp Sriracha Sauce
Instructions
Prepare Falafel Mix!
- Mix all the dry beans and lentils, wash them and soak them for 4-6 hours.
- Take all the water out from soaked beans/lentils. In a food processor, combine the soaked and drained beans/lentils, serrano peppers, cilantro, garlic, salt, pepper, coriander seeds, baking powder and 4 tbsp of olive oil. Process until smooth. Do not add water to the mix, we want to make sure we can form falafel patties without crumbling them.
- Scoop out about 2 tbsp of the mixture at a time using your hands. Shape the falafel into small patties, about 2 inches wide and 1 inch thick. Place them on the oiled pan.
Bake Falafels!
- Bake them for 30-35 minutes on 350°F until golden brown on both sides, carefully flipping them halfway through baking.
- These falafel stays good in the refrigerator for 3-4 days and in the frizzer for up to 3 months. Serve them with salad or with pita pockets along with crunchy veggies like purple cabbage, cucumber, onions, cherry tomatoes, lettuce, avocados along with feta cheese, capers or olives and of course spicy tahini dressing!
Spicy Tahini Dressing!
- Add all the dressing ingredients in the blender and blend it until smooth, add water while blending if needed.