Sundried Tomato & Lentil Falafel


Sundried Tomato & Lentil Falafel

Although these veggie balls are small, they are MIGHTY packed with savory and umami flavors! I love them in a traditional pita, but you can enjoy them on salads, in grain bowls or just straight-up!
Servings 20 falafels


  • 1 packed cup cooked & cooled green or brown lentils can also use canned, rinsed & drained
  • 1 cup raw walnuts
  • 1 tablespoon avocado oil sub coconut or grapeseed
  • 1 cup sweet yellow onion diced into 1/2" pcs(approx 1/2 medium onion)
  • 8 oz pre-sliced white or baby bella mushrooms wiped clean of excess dirt with a damp dish towel
  • 6 cloves garlic minced
  • 1 teaspoon sea salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chia seeds or ground flax meal
  • 2 tablespoons nutritional yeast
  • 1/4 cup arrowroot starch sub cornstarch or tapioca
  • 3/4 cup instant oats or oat flour* *process or blend 3/4 C rolled oats to make oat flour
  • 1/3 cup packed dry sundried tomatoes roughly chopped**(not in oil)
  • 1/3 cup kalamata olives roughly chopped(make sure they're pitted)


  • Preheat oven to 350 degrees and add walnuts to a baking sheet. When oven has reached temp, roast for 12-14 minutes, or until fragrant and slightly darkened in color. Set aside to cool. Line the same baking sheet with nonstick parchment.
  • Heat a large skillet/sauté pan to medium heat and add avocado oil, as well as a splash of water. When water is bubbling, add diced onion and mushrooms. Cook, stirring only every few minutes, until onions are softened and both onions and mushrooms are golden brown around the edges (approximately 10-12 minutes). Add small splashes of water as necessary to prevent burning. Turn heat to the lowest setting and add garlic, sea salt, basil, oregano and black pepper. Cook another minute, stirring constantly, until garlic is softened and fragrant. Remove pan from heat and set aside to cool.
  • To a food processor, add chia seeds, nutritional yeast, starch, oats or oat flour, sun-dried tomatoes, olives and walnuts. Pulse a few times to form a crumble texture. Once onion/mushroom mixture has cooled 5 minutes, add to food processor, along with lentils. Pulse until ingredients are incorporated but not completely creamy.
  • Scoop approximately 2 tablespoons per falafel and tightly pack before adding to your parchment-lined baking sheet. I suggest using THIS retractable ice cream scoop to make it easier. It will also be easier if you dampen your fingers slightly, to prevent sticking.
  • Bake falafel for 35-40 minutes, GENTLY turning approximately halfway through (they will still be soft at this point). Carefully add to a slotted cooling rack and cool 10 minutes before enjoying. Falafel will keep tightly sealed in the refrigerator for 5 days or frozen for 2 months. Reheat on a baking sheet in a 300 degree oven until softened to touch and warm in the middle.


**if sundried tomatoes are too hard, hydrate in a bowl of hot tap water for 10 mins, then drain and pat dry Cook 1 cup dried lentils according to package instructions. Set aside to cool.
Course: Appetizer, Entree, Main Course, Side Dish
Cuisine: Mediterranean
Keyword: Dairy Free, dairyfree, family dinner, family friendly, Gluten Free, glutenfree, healthy, healthy recipe, healthy takeout, Vegan, Vegetarian

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