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
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.
Tried this recipe?Let us know how it was!