Baked Lentil Falafel Salad

Lentil falafels!

Falafels make for such a tasty, healthy, vegan salad. Especially when you bake them instead of frying them.

This version mixes it up a bit, using red lentils. Add spices and fresh herbs and you’ve got a super satisfying meal.

Baked lentil falafels

You don’t actually need to cook the lentils, just soak them overnight. Then you whiz them into a paste and add tons of flavour. Lentils keep the falafel creamy on the inside, and these are bursting with flavour and texture.

To keep this meal super healthy, I served my lentils on a salad instead of in a pita. Massaged kale, carrot ribbons, and thinly sliced red onion, topped with a creamy tahini dressing. This is what dream lunches are made of.

Makes about 20 falafels, and 4-5 servings of salad

Baked lentil falafel salad


1 cup dry red lentils
2 cups parsley leaves, stems removed
5 cloves garlic
1 red onion
1 1/2 tbsp tahini
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp crushed red pepper flakes
1/2 tsp baking soda
3-4 tbsp flour (you can use chickpea flour to keep this gluten free)
olive oil spray

1/3 cup tahini
juice of 1 lemon
3 tbsp water
1 clove garlic, grated
1/4 cup minced parsley leaves
1/2 tsp paprika
salt and pepper

3 cups kale, stems removed, shredded
3 carrots, peeled, shaved into ribbons
1/2 red onion, thinly sliced
2 tbsp olive oil
1 tbsp lemon juice

Falafel ingredients!


Soak lentils in water overnight. Strain and rinse. In a food processor, pulse lentils until they are coarsley ground. Add parsley, garlic, and onion, and pulse to combine. Drizzle in tahini and add spices and blend until smooth. Blend in baking soda and flour, 1 tablespoon at a time. You want the mixture to still be pretty moist. REfrigerate half an hour.

Preheat oven to 375 and line a baking sheet with parchment paper.

To make the dressing, whisk together tahini with lemon juice and water until creamy. Whisk in garlic, parsley, paprika, and salt and pepper.

In a large bowl, combine kale with olive oil, lemon juice, and a sprinkle of salt. Massage kale until leaves become bright green and tender, about a minute.

Scoop out 2 tablespoons of the cold falafel mixture and form into a ball. Place falafels on baking sheet, and spray with olive oil spray. Bake until golden brown, 18-20 minutes.

Toss kale with carrots and onion slices. Top with falafels and drizzle with tahini dressing.

Baked lentil falafel salad

Falafels for life!

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