Baked Coral Lentil Falafels: Healthy, Delicious, and Perfect for Batch Cooking

Healthy, Delicious, and Perfect for Batch Cooking

This simple and tasty baked coral lentil falafel recipe is perfect for combining flavor, health, and convenience in your daily meals. Great for homemade dishes, it also lends itself well to batch cooking so you can save time throughout the week.

Why these natural ingredients make this recipe a healthy and delicious choice

• Coral lentils: rich in plant-based protein, fiber, and iron, they promote satiety and are easy to digest.

• Chickpea flour: gluten-free and high in protein, it adds the perfect texture and boosts nutritional value.

• Turmeric and curry: spices known for their anti-inflammatory and antioxidant properties, beneficial for overall health.

• Garlic: known for antibacterial and immune-boosting effects.

• Coconut oil: a source of medium-chain fatty acids that provide quick energy and support metabolism.

• Tahini (for the sauce): rich in calcium, magnesium, and healthy fats, it helps strengthen bones and maintain healthy skin.

Batch cooking: prepare your falafels in advance

This recipe is perfect for batch cooking: prepare a large batch, store falafels for 3-4 days in the fridge, or freeze individual portions. Then reheat quickly in the oven or pan for a healthy, delicious meal anytime.

Baked Coral Lentil Falafels: Healthy, Delicious, and Perfect for Batch Cooking

INGREDIENTS

For the falafels (8-10 falafels)

• 250 g coral lentils (preferably soaked for at least 1 hour and well rinsed)

• 40-50 g chickpea flour (or whole grain rice flour)

• 1 tsp turmeric powder

• 1 tsp mild curry powder

• 1 tsp garlic powder (or 1 crushed garlic clove)

• Unrefined salt

• 1 tbsp coconut oil

  
  

For the tahini sauce

• 4 tbsp tahini

• Juice of 1 or ½ lemon, depending on size

• 1 tsp garlic powder or granulated garlic

• Unrefined salt

  
  

Preparation

For the falafels

1. In a saucepan, place the coral lentils and 400 ml water. Cook uncovered until the lentils are soft and all water absorbed. Drain excess water if necessary.

2. Add the flour, spices, coconut oil, and salt. Mix well with a spoon.

3. Form balls with your hands (wet or lightly floured hands help prevent sticking).

4. Bake for 25 minutes at 180°C (350°F).

For the tahini sauce

1. Mix all ingredients with a little water until you get a smooth sauce.

Storage

• Tahini sauce keeps up to 7 days refrigerated in an airtight container.

• Falafels keep for 3-4 days in the fridge.

• You can also freeze falafels in individual portions, reheating in the oven or pan as needed.

To build a balanced bowl

• Add a grain: brown rice, bulgur, millet...

• Add greens: lettuce, kale, spinach shoots, lamb’s lettuce, young sprouts, arugula...

• Add raw or cooked veggies for extra vitamins and color.