Vegan Lentil Falafel
Inspired by seitan and falafel, these Vegan Lentil Falafels are plant-based and high-protein. They use vital wheat gluten and lentils to increase the protein content and shallots, nutritional yeast, and lots of spice for a Middle-Eastern flavor. Try them out with your favorite hummus or on top of a salad!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 1/2 Cup Yellow Lentils Cooked and Drained
- 1/3 Cup Vital Wheat Gluten
- 3 Tbsp Nutritional Yeast
- 2 Tbsp Oats
- 1 Tbsp Water
- 1 Large Shallot
- 3 Cloves Garlic
- 1 Tbsp Dried parsley
- 1 Tsp Cumin
- 3/4 Tsp Coriander
- 1/3 Tsp Salt (optional)
Instructions
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Preheat the oven to 350 Fahrenheit. Prepare a baking sheet with parchment paper.
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Put all ingredients in a food processor and blend. Stop when the ingredients coarsely ground (or about 1/2 the size of a single lentil). Do not blend until smooth.
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Take 2-3 tsp of dough and shape it into a ball. Place the dough on the parchment-lined baking sheet. Repeat this step until all the dough is used up. The recipe should yield around 20 small falafels.
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Cook the falafel for about 30 minutes or until dry and golden on the outside.
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Serve with hummus, in a salad, or wrapped in whole-grain pita.
Notes
- Due to the vital wheat gluten the falafel will be chewy (think Seitan). If you want more of a bready consistency try adding 6 ounces of sauteed mushrooms and blend into the dough.
