Baked Lentil Falafels

These baked lentil falafels skip the deep fryer entirely. Cooked lentils, fresh parsley, garlic, and lemon juice are pulsed in a food processor, formed into patties, and baked until golden. They come out with a crisp exterior and a soft, flavorful center. You get all the satisfaction of traditional falafel with far less oil.

Versatile and Easy to Batch Cook

Falafels are one of the most flexible meal prep items you can make. Eat them in a pita with hummus and vegetables, crumble them over a grain bowl, add them to a salad, or dip them in tahini sauce as a snack. This recipe makes enough for four servings, and they store in the refrigerator for two to three days. They also freeze well. Lay them flat on a baking sheet to freeze individually, then transfer to a bag for longer storage.

Lentils as Runner Fuel

Lentils are packed with iron, which is a mineral many runners are deficient in, especially female athletes. Low iron levels can lead to fatigue and reduced performance, so incorporating lentil-based meals regularly is a practical way to keep your stores up. These falafels provide 10g of protein and 26g of carbs per serving, along with a good dose of fiber that supports gut health.

The lemon juice in the recipe does more than add flavor. Vitamin C from citrus improves the absorption of plant-based iron, so the combination of lentils and lemon is nutritionally intentional as well as delicious.