Crispy Baked Falafels from mixed beans/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!
Servings: 6
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.