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 Time10minutes
Cook Time30minutes
Total Time40minutes
Servings4
Ingredients
1/2CupYellow LentilsCooked and Drained
1/3CupVital Wheat Gluten
3TbspNutritional Yeast
2TbspOats
1TbspWater
1Large Shallot
3ClovesGarlic
1TbspDried parsley
1TspCumin
3/4TspCoriander
1/3TspSalt(optional)
Instructions
Preheat the oven to 350 Fahrenheit. Prepare a baking sheet with parchment paper.
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.
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.
Cook the falafel for about 30 minutes or until dry and golden on the outside.
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.