Oven baked lentil falafel
Prep time
Cook time
Total time
Lentil falafels with lots of ground cumin baked in the oven: no oil-frying! Simple, fulfilling, gluten-free vegan recipe.
Recipe type: veggie patties
Cuisine: gluten-free, vegan
Serves: 40 pieces
  • 200g or 1 cup of lentils
  • 150g or 1+ ¼ cup of buckwheat flour
  • 1 small red onion, finely diced
  • 3 teaspoons of ground cumin
  • 1 teaspoon of ground paprika
  • juice and zest of ½ organic lemon
  • 3 tablespoons of psyllium husk
  • ½ teaspoon of baking soda
  • 1 teaspoon of dried parsley
  • 1 teaspoon of smoked salt
  • 1 teaspoon of pink Himalayan salt
  • approx. 50g or ½ cup cornmeal*
  • oil spray (olive oil)
  1. Rinse and soak lentils overnight. Cook until smashy and let to cool.
  2. Put all ingredients, except cornmeal into a food processor and mix until smooth. Let it sit for approx. 30 minutes so the psyllium husk can soak up all extra moisture and the mixture won't stick to your hands.
  3. Take tablespoonfuls of the mixture, roll into a ball, roll in cornameal and put on a baking tray lined with parchment paper.
  4. Drizzle over with some oil spray.
  5. Bake at 180 C / 360 F in a convection oven for 10 minutes, switch to grill for another 5 minutes. Take out baking tray, flip over lentil falafels and grill for another 5 minutes to get a nice golden, crumbly texture.
* Cornmeal is not a usual ingredient of falafel: it gives a nice crunchy, crumbly texture. In case you're allergic to corn, sub with brown rice meal.
Nutrition Information
Calories: 38 kcal/falafel Carbohydrates: 6.5g CH/falafel
Recipe by Nora's Ingenious Cooking at https://www.ingeniouscooking.com/oven-baked-lentil-falafel/