Baked Lentil ‘Falafel’ Balls
As I'v recently discovered my iron levels aren't great (hello third trimester!) I've decided to be more intentional and planned around making sure I'm getting enough iron in my diet (let me know if you're interested knowing more about what I did). These 'falafel' balls are rich in iron as they contain lentils and almonds (both high in iron).
Why I love this recipe...?
It's a super simple quick recipe (just 6 ingredients + seasoning!)
AND - you can eat them in so many different ways, which also makes them a perfect staple for food prep without getting bored of eating the same thing everyday!
You can enjoy them…
In a salad
In a sandwich or with flat bread (+ tahini/hummus!)
In tomato sauce with grains - pasta, rice, quinoa, etc.
Baked Lentil 'Falafel' Balls:
1 cup green lentils (soaked for 12 hours)
¾ cup almonds
1 big onion (minced)
4 - 5 cloves garlic (minced)
5 tbsp. olive oil
½ tsp. paprika
½ tsp. turmeric
½ tsp. cumin
2 tsp. salt
¼ cup fresh parsley (chopped)
¼ cup fresh coriander (chopped)
Preheat oven to 180 C and line a baking sheet with parchment paper
Place all ingredients in a food processor - pulse, mixing until combined
Taste and adjust seasonings as needed, adding more spices, salt and pepper or herbs for flavour
Use a tablespoon or a falafel ball scoop (like this one) to scoop out rounded tablespoon amounts of dough and carefully form into balls. The mixture is moldable - use your hands to form into a falafel ball. Place on your prepared baking sheet and set in the preheated oven.
Bake for 25 minutes, then raise the temperature to 200 C and bake for another 5-7 minutes
Remove lentil balls from oven and let cool slightly
*Most delicious when fresh from the oven! Keep them in airtight container up 5 days or in the freezer up to 1 month. Reheat in a 350 degree F (176 C) oven until warmed through.
If you try this recipe, let me know - leave a comment or tag a picture on Instagram!
Would love to hear from you!