What are the main ingredients in Baked Lentil Falafel?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey, Blender (optional)

What is the nutritional information of Baked Lentil Falafel?

Calories: 786, Carbs: 135 grams, Fat: grams, Protein: 40.6 grams, Sugar: 16.5 grams, Salt: 1262 grams

How do I prepare Baked Lentil Falafel?

CARAMELISED ONION: Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft, browned, and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm. ALMOST THERE: Place a clean pan over a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Slice the pita in half to make pockets. Loosen the tzatziki with water in 5ml increments until drizzling consistency. FALAFEL FUNDI: Preheat the oven to 200°C. Place the drained lentils in a bowl. Mash with a potato masher or fork until a rough mash forms. Add the flour, the grated garlic (to taste), ½ the chopped parsley, the juice of 1 lemon wedge, the Moroccan Rub, a drizzle of oil, and seasoning. Mix until fully combined and a rough paste forms. Add more oil or water if it doesn’t come together or is too dry. Alternatively, place all the ingredients in a blender and pulse until it comes together. Roll into 5-6 balls and slightly flatten to form falafels. Place on a greased roasting tray and bake in the hot oven for 15-20 minutes until crispy and golden, flipping halfway. PITA PARTY: Smear some hummus in the pita. Top with the shredded leaves, caramelised onion, sliced tomato, and layer on the homemade falafels. Drizzle over tzatziki and sprinkle the remaining parsley. Make a side salad with any remaining filling and serve with any remaining lemon wedges. Beautiful, Chef!

What should be prepared from my kitchen to make Baked Lentil Falafel?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey, Blender (optional)

Baked Lentil Falafel

Name: Baked Lentil Falafel
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Sugar/Sweetener/Honey; Blender (optional)

Herbaceous bites of falafel heaven with a lentil twist. Fully packed in a soft pita pocket filled with tzatziki, creamy hummus, caramelised onions, and plump tomatoes. Lentil heaven awaits!

Baked Lentil Falafel

with hummus, tzatziki & fluffy pita

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Leaves
Hummus
Lemon
Lentils
NOMU Moroccan Rub
Onion
Onions
Pita Bread
Pita Breads
Plum Tomato
Plum Tomatoes
Tzatziki

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Sugar/Sweetener/Honey
Blender (optional)

Serves 1

FALAFEL FUNDI
Preheat the oven to 200°C. Place the drained lentils in a bowl. Mash with a potato masher or fork until a rough mash forms. Add the flour, the grated garlic (to taste), ½ the chopped parsley, the juice of 1 lemon wedge, the Moroccan Rub, a drizzle of oil, and seasoning. Mix until fully combined and a rough paste forms. Add more oil or water if it doesn’t come together or is too dry. Alternatively, place all the ingredients in a blender and pulse until it comes together. Roll into 3-4 balls and slightly flatten to form falafels. Place on a greased roasting tray and bake in the hot oven for 15-20 minutes until crispy and golden, flipping halfway.
CARAMELISED ONION
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft, browned, and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm.
ALMOST THERE
Place a clean pan over a medium heat. When hot, warm the pita for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop it on a plate and heat up in the microwave for 30-60 seconds. Slice the pita in half to make a pocket. Loosen the tzatziki with water in 5ml increments until drizzling consistency.
PITA PARTY
Smear some hummus in the pita. Top with the shredded leaves, caramelised onion, sliced tomato, and layer on the homemade falafels. Drizzle over tzatziki and sprinkle the remaining parsley. Make a side salad with any remaining filling and serve with any remaining lemon wedges. Beautiful, Chef!

Lentils - 120g
Cake Flour - 20ml
Garlic Clove - 1
Fresh Parsley - 4g
Lemon - 1
NOMU Moroccan Rub - 7,5ml
Onion - 1
Pita Bread - 1
Tzatziki - 40ml
Hummus - 50ml
Green Leaves - 20g
Plum Tomato - 1

Download the Recipe

Serves 2

FALAFEL FUNDI
Preheat the oven to 200°C. Place the drained lentils in a bowl. Mash with a potato masher or fork until a rough mash forms. Add the flour, the grated garlic (to taste), ½ the chopped parsley, the juice of 1 lemon wedge, the Moroccan Rub, a drizzle of oil, and seasoning. Mix until fully combined and a rough paste forms. Add more oil or water if it doesn’t come together or is too dry. Alternatively, place all the ingredients in a blender and pulse until it comes together. Roll into 5-6 balls and slightly flatten to form falafels. Place on a greased roasting tray and bake in the hot oven for 15-20 minutes until crispy and golden, flipping halfway.
CARAMELISED ONION
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft, browned, and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm.
ALMOST THERE
Place a clean pan over a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Slice the pita in half to make pockets. Loosen the tzatziki with water in 5ml increments until drizzling consistency.
PITA PARTY
Smear some hummus in the pita. Top with the shredded leaves, caramelised onion, sliced tomato, and layer on the homemade falafels. Drizzle over tzatziki and sprinkle the remaining parsley. Make a side salad with any remaining filling and serve with any remaining lemon wedges. Beautiful, Chef!

Lentils - 240g
Cake Flour - 40ml
Garlic Cloves - 2
Fresh Parsley - 8g
Lemon - 1
NOMU Moroccan Rub - 15ml
Onion - 1
Pita Breads - 2
Tzatziki - 80ml
Hummus - 100ml
Green Leaves - 40g
Plum Tomato - 1

Download the Recipe

Serves 3

FALAFEL FUNDI
Preheat the oven to 200°C. Place the drained lentils in a bowl. Mash with a potato masher or fork until a rough mash forms. Add the flour, the grated garlic (to taste), ½ the chopped parsley, the juice of 2 lemon wedges, the Moroccan Rub, a drizzle of oil, and seasoning. Mix until fully combined and a rough paste forms. Add more oil or water if it doesn’t come together or is too dry. Alternatively, place all the ingredients in a blender and pulse until it comes together. Roll into 8-9 balls and slightly flatten to form falafels. Place on a greased roasting tray and bake in the hot oven for 15-20 minutes until crispy and golden, flipping halfway.
CARAMELISED ONION
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft, browned, and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm.
ALMOST THERE
Place a clean pan over a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Slice the pita in half to make pockets. Loosen the tzatziki with water in 5ml increments until drizzling consistency.
PITA PARTY
Smear some hummus in the pita. Top with the shredded leaves, caramelised onion, sliced tomato, and layer on the homemade falafels. Drizzle over tzatziki and sprinkle the remaining parsley. Make a side salad with any remaining filling and serve with any remaining lemon wedges. Beautiful, Chef!

Lentils - 360g
Cake Flour - 60ml
Garlic Cloves - 3
Fresh Parsley - 12g
Lemon - 1
NOMU Moroccan Rub - 22,5ml
Onions - 2
Pita Breads - 3
Tzatziki - 120ml
Hummus - 150ml
Green Leaves - 60g
Plum Tomatoes - 2

Download the Recipe

Serves 4

FALAFEL FUNDI
Preheat the oven to 200°C. Place the drained lentils in a bowl. Mash with a potato masher or fork until a rough mash forms. Add the flour, the grated garlic (to taste), ½ the chopped parsley, the juice of 2 lemon wedges, the Moroccan Rub, a drizzle of oil, and seasoning. Mix until fully combined and a rough paste forms. Add more oil or water if it doesn’t come together or is too dry. Alternatively, place all the ingredients in a blender and pulse until it comes together. Roll into 10-12 balls and slightly flatten to form falafels. Place on a greased roasting tray and bake in the hot oven for 15-20 minutes until crispy and golden, flipping halfway.
CARAMELISED ONION
Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until soft, browned, and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm.
ALMOST THERE
Place a clean pan over a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Slice the pita in half to make pockets. Loosen the tzatziki with water in 5ml increments until drizzling consistency.
PITA PARTY
Smear some hummus in the pita. Top with the shredded leaves, caramelised onion, sliced tomato, and layer on the homemade falafels. Drizzle over tzatziki and sprinkle the remaining parsley. Make a side salad with any remaining filling and serve with any remaining lemon wedges. Beautiful, Chef!