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Baked Lentil Falafel with Beetroot
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5 from 1 vote

Baked Lentil Falafel with Beetroot

Baked lentil falafel with beetroot and creamy hummus dressing is an effortless meal that is bursting with flavor.  This easy falafel recipe is perfect served inside a gluten free tortilla, on top of a kale salad, or eaten alone as a snack.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Side Dish, Snack
Cuisine: American, Mediterranean
Keyword: Baked, lentil falafel
Servings: 4 servings
Calories: 264kcal

Equipment

  • Food Processor

Ingredients

Falafel:

  • 1 1/2 cups cooked beets* roughly chopped
  • 1 1/2 cups (or 1 15-ounce can) cooked lentils*
  • 1/3 cup walnuts
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons ground flax
  • 1/3 cup parsley
  • 2 cloves garlic

Hummus Dressing:

  • 1/2 cup hummus
  • 2 teaspoons lemon juice
  • 1/4 cup water
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste

Serve with:

  • salad greens, gluten free pita or tortilla, cut veggies for serving (optional)

Instructions

Make the Falafel:

  • Preheat the oven to 375F (190C) and line a sheet pan with parchment paper.  Add beets, lentils, walnuts, balsamic, flax, parsley and garlic to the bowl of a food processor.  Process until no big chunks of beets or lentils remain, but do no puree until smooth.  It should still have a somewhat gritty texture to it.
  • Scoop the lentil mixture into approximately 3 tablespoon sized mounds on to the prepared sheet pan.  I like to use a large cookie scoop to create equally portioned falafel. You can also just use a spoon and create mounds of similar sizes.  Flatten the mounds of falafel slightly into patty shapes.
  • Bake in the oven for 30-35 minutes, flipping once halfway through.  Falafel are done when they have firmed up when pressed in the center and are browned.
  • While the lentil falafel are baking make the hummus dressing.  Add all ingredients to a small bowl and whisk until smooth.  Add more water as needed to create a pourable sauce.
  • When the lentil falafel with beetroot are done baking serve on top of a salad, in a pita or gluten free tortilla, or alone as a snack.  Drizzle with hummus dressing and enjoy!

Notes

*Beets & Lentils - See instructions in the body of this post under "substitutions" for roasting the beets and cooking lentils from scratch.
Nut Free Option - Use sunflower seeds in place of the walnuts.
Make Ahead: Baked falafel can be made five days ahead of time and stored in an airtight container in the refrigerator.  Eat cold or reheat in a skillet over medium-high heat.

Nutrition

Calories: 264kcal | Carbohydrates: 30g | Protein: 13g | Fat: 12g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 632mg | Fiber: 11g | Sugar: 6g | Vitamin A: 438IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 5mg