Quinoa/Lentil Falafels
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
100 1 T balls
- Serves:
- 20
ingredients
- 5 cups cooked quinoa
- 5 cups cooked brown lentils
- 4 eggs
- 1 cup frozen spinach, defrosted and pureed
- 1 cup carrot, grated (or pureed)
- 1 1⁄2 cups oats, ground to a flour
- 1⁄2 cup whole wheat flour
- 3 tablespoons lemon juice
- 1 tablespoon ground cumin
- 1 teaspoon garlic
- 1 teaspoon salt
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.