Discover a healthy Mediterranean recipe featuring oven-baked lentil falafels paired with a fresh vegetable salad and creamy tahini sauce. This easy-to-make dish is nutritious, flavorful, and perfect for a wholesome meal. Ready in under an hour, it's ideal for vegetarians and health-conscious eaters seeking a satisfying and delicious dish.

Nutritious Mediterranean Oven-Roasted Lentil Falafels with Colorful Vegetable Salad

Oven-Roasted Red Lentil Falafel with Vibrant Vegetables
Falafel is a popular dish in Mediterranean cuisine, offering a protein-packed and wholesome meal. This baked version is flavorful, easy to prepare, and healthier than deep-fried options. Pair these crispy, golden falafels with a fresh vegetable salad and creamy tahini sauce for a complete and satisfying dish.

Ingredients
Serves 20 falafels and 2 salad servings.
For the falafels:
1 cup dried red split lentils
2 cups fresh Italian parsley leaves (stems removed)
2 cups fresh cilantro leaves (stems removed)
5 garlic cloves
1 red onion
1-2 serrano peppers, adjusted to taste
1 1/2 tablespoons tahini
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon baking soda
1-3 tablespoons chickpea or whole wheat flour
Olive oil spray for baking

For the tahini sauce:

1/3 cup tahini
Juice of one lemon
3 tablespoons water
1 garlic clove, minced
1/4 cup chopped Italian parsley
1/2 teaspoon paprika
Salt and pepper to taste
For the salad:
3 cups shredded Tuscan kale
3 carrots, shaved into ribbons
1/4 red onion, thinly sliced
3 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Preparation Steps
Soak lentils overnight, rinse well.
Pulse lentils several times until coarsely ground.
Add parsley, cilantro, garlic, onion, and peppers; pulse until combined.
Mix in tahini, oil, spices, salt, and pepper until moist but firm.
Incorporate baking soda and gradually add flour until mixture is manageable.
Chill for 30 minutes.
Preheat oven to 375°F.
Line a baking sheet with parchment and spray lightly with oil.
Shape into small patties or balls, place on tray.
Spray with oil and bake 20 minutes until golden.
Whisk tahini, lemon juice, and water to make sauce.
Toss vegetables with oil, lemon, salt, and pepper.
Serve falafels over salad topped with tahini sauce.