VEGETABLE AND LENTIL FALAFEL

These light falafels, which are easy on the digestive system, are loved by both adults and children. Made with vegetables and lentils, they are incredibly versatile – perfect for adding to your Buddha bowls or salads, packing in lunchboxes or serving in lettuce wraps or pita bread. One of the key advantages over traditional falafels is that these are baked without oil and are packed with vegetables, making them much easier to digest. Give them a try; you won’t regret it!

Ingredients

I cook for four people, with a little extra left over for another meal. If you're cooking for two or just one, make sure to cook half as much. If you have leftovers, you can save them or freeze them for another time.

• 600 g of carrots

• 200 g of zucchini

• 400 g of cooked lentils

• 0.5 onion

• 4 tablespoons of sunflower seeds

• 2 tablespoons of ground flaxseeds

• 2 tablespoons of ground psyllium husk

• Spices: garlic powder, paprika, ground cumin, ground coriander, pepper, salt

Instructions

I put zucchini, carrots, onion and sunflower seeds into an S-shaped mixer and blend everything together.

Then, I transfer the mixture to a large bowl, adding cooked lentils, spices, flaxseeds, and psyllium husk and mix everything thoroughly.

I shape the falafel, place them on a baking tray lined with parchment paper and bake everything in a preheated oven at 200°C for about 45-50 minutes.

Once they're done, I let them cool for a bit (when they're hot, they may seem sticky and difficult to remove from the parchment, but if you wait at least 10 minutes, everything will be just fine).

I serve these with salads, Buddha bowls, as a snack or alongside salad wraps, paired with my favorite dressings: refreshing creamy dressing, cheddar dressing, white cashew dressing or simply hummus and so on.

BON APPETIT!