Baked Lentil Split Pea Falafel Bowl with Tahini dressing. Gluten-free Soy-free Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked lentil and split pea falafels served in a bowl with fresh vegetables, tahini dressing, and pickled radishes. Protein-rich and naturally gluten-free, these baked falafels make a satisfying vegetarian meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup lentils (any brown lentils, whole masoor or spanish brown)
- 1/4 cup yellow or green split peas
- 2 cups water
- 1/3 cup chopped red onion
- 4 cloves of garlic
- 1/4 packed cup cilantro
- 1/4 packed cup parsley
- 1/2 to 3/4 teaspoon salt or to taste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon whole coriander seeds or coriander powder
- 1/4 to 1/2 teaspoon cayenne pepper/ or black pepper or to taste (I also added 1/2 a Serrano chili pepper)
- 2 teaspoons oil (optional)
- 1 Tbsp sesame seeds
- 1-2 Tablespoons chickpea flour
- 1/3 cup tahini
- 1 clove of garlic
- 2 tsp fresh parsley or 1/2 tsp dried
- 2 to 3 Tbsp lemon juice
- 1 Tbsp extra virgin olive oil
- 3 to 4 Tbsp water
- 1/4 tsp salt
- a generous dash of cayenne and black pepper
- Long white Radish made into ribbons with a peeler or radish slices
- Cucumber slices
- Torn Lettuce
- pickles (optional)
- cilantro and sesame seeds for garnish
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 551mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 619mg
- Calcium
- 133mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 551MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.