Quinoa/Lentil Falafels

"Perfect for make ahead toddler (or adult!) lunches, these are packed with protein, nutrients, can be gluten free, easy to make a large batch of and freeze well. Their taste is reminiscent of falafels. They can easily be made vegan with the substitution of flax or chia "eggs.""
 
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Ready In:
1hr 15mins
Ingredients:
11
Yields:
100 1 T balls
Serves:
20
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ingredients

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directions

  • Preheat oven to 350°F.
  • Combine all ingredients except eggs in a large bowl. Taste & adjust seasonings as desired. Add eggs and stir well to combine.
  • Scoop onto greased baking sheets and bake for 25-30 minutes or until tops are browned and cooked through. Scoops do not spread much as they cook. Serve with tahini sauce or by themselves. Freezes very well.

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RECIPE SUBMITTED BY

I'm an organic-farm raised, free-range, traveler. Epicure, anthropologist, goat herder, professional baker, TV free.
 
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