Delicious Mediterranean Baked Lentil Falafel with Veggie Salad

Discover a healthy and delicious Mediterranean baked lentil falafel recipe, perfect for a nutritious meal. Paired with a fresh veggie salad and creamy tahini dressing, this dish offers vibrant flavors and wholesome ingredients. Easy to prepare and baked instead of fried, it's a perfect choice for any health-conscious kitchen. Follow our step-by-step guide to make crispy falafels and a flavorful salad, ideal for lunch or dinner. Enjoy Mediterranean cuisine with a nutritious twist that everyone will love!

Delicious Mediterranean Baked Lentil Falafel with Veggie Salad

Oven-Baked Red Lentil Falafel with Fresh Veggie Salad
Falafel, a staple of Mediterranean cuisine, offers a protein-rich and nutritious meal option. This baked falafel recipe is flavorful, healthy, and easy to prepare. Enjoy these crispy, golden falafels paired with a vibrant vegetable salad and creamy tahini dressing for a wholesome meal.

Ingredients
Serves 20 falafels and 2 salad portions.
For the falafels:
1 cup dried red split lentils
2 cups fresh Italian parsley leaves (stems removed)
2 cups fresh cilantro leaves (stems removed)
5 garlic cloves
1 red onion
1-2 serrano peppers, depending on spice preference
1 1/2 tablespoons tahini (sesame paste)
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon baking soda
1-3 tablespoons chickpea or whole wheat flour
Olive oil spray for baking

For the tahini sauce:

1/3 cup tahini paste
Juice of one lemon
3 tablespoons water
1 garlic clove, finely grated
1/4 cup minced Italian parsley
1/2 teaspoon paprika
Salt and pepper to taste
For the salad:
3 cups shredded Tuscan kale
3 carrots, shaved into ribbons
1/4 red onion, thinly sliced
3 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Method
Soak lentils overnight in water, then rinse thoroughly.
Coarsely grind lentils several times.
Add parsley, cilantro, garlic, onion, and serrano, pulsing until combined.
Mix in tahini, olive oil, spices, salt, and pepper, blending until mixture is moist but not paste-like.
Incorporate baking soda and gradually add flour until the mixture is firm but moldable.
Chill the mixture in the refrigerator for 30 minutes.
Preheat oven to 375°F.
Prepare a baking sheet lined with parchment, lightly greased.
Shape the mixture into small balls or patties, placing them on the tray.
Lightly spray with olive oil and bake for about 20 minutes until golden.
Prepare tahini sauce by whisking tahini, lemon juice, and water until smooth.
Add garlic, parsley, paprika, salt, and pepper to taste.
Toss kale, carrots, and onion in olive oil, lemon juice, salt, and pepper.
Serve falafels over the salad with a generous drizzle of tahini dressing.