This Lentil Zucchini Falafel Patties recipe is an easy and delicious way to enjoy falafel without all the fried calories! You can serve them on a salad, in a wrap, or on their own as a tasty appetizer or side dish. If you are looking for a keto-friendly way to enjoy Falafel then this is the recipe for you!
Why You’ll Love This Recipe
- These Lentil Zucchini Falafel Patties are packed with flavor and are the perfect healthy alternative to traditional fried falafel.
- They are made with just a few simple ingredients and come together in under 30 minutes.
- This recipe is also vegan, gluten-free, and keto-friendly.
Ingredients
You only need a few ingredients to make this keto falafel recipe. After one quick trip to the grocery store to grab these simple ingredients, you will be ready to dive into this vegetarian-friendly meal.
- grated zucchini or riced broccoli
- diced red onion
- chia seeds
- grated cheese
- eggs
- cooked lentils
- hemp hearts
- garlic, minced
- sea salt
- pepper
- olive or avocado oil
Equipment
You only need a few kitchen tools to help you make these keto falafel patties. Gather these tools and get ready to enjoy this healthy meal.
- rimmed baking sheet or cookie sheet
- cheese grater
- dishcloth
- food processor
- ice cream scoop or cookie scoop
How to Make Lentil Zucchini Falafel Patties
Making these vegetable falafel patties is so simple. Just follow the instructions below and you will have a tasty meal or snack that your entire family will enjoy in no time at all.
- Preheat oven to 400
- Pour 1/4 cup olive or avocado oil onto the pan and spread evenly
- Grate the zucchini and using a dishcloth, squeeze out as much liquid as you can. Place grated zucchini into a bowl of the food processor.
- Add lentils, chia seeds, and onion to the food processor and puree with the zucchini (or broccoli) until smooth. Transfer the mixture to a bowl and add grated cheese, eggs, hemp hearts, chia seeds, and minced garlic. Season with salt and pepper. Mix well.
- Using an ice cream scoop or a tablespoon, form the mixture into balls with greased hands. Place the balls on the oiled cookie sheet and flatten the balls into discs (about 2- 2 1/2” across). Make sure both sides of the falafel are coated in oil.
- Bake for 20-24 minutes. Serve with a salad, cucumber tzatziki, paleo flatbread, garlic hummus, and vinaigrette salad dressing.
Storage
Leftover zucchini falafel patties can be stored in an airtight container in the fridge for up to five days.
Reheat them in the oven at 350 degrees for 8 – 12 minutes or until warm all the way through.
Pro Tips
Here are a few tips to make sure that your lentil zucchini falafel patties turn out perfectly every time that you make them.
- I like to use goat or sheep milk such as Manchego in these patties. However, if you are not a fan of cheese you can leave it out altogether.
- You can also add a bit of cumin to the mixture for an extra depth of flavor.
- If you want to make these patties ahead of time, you can form them into patties and store them in the fridge for up to 24 hours before cooking.
- Make sure that you get as much water out of the zucchini as possible so that your patties will stay together and so that they will not have too much moisture in them.
- I like to use a cookie or ice cream scoop so that I get even-sized balls but you could also weigh the mixture to make sure that you get evenly sized portions if you prefer.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
There are a few things that you can do to make sure that your patties get crispy in the oven.
The first is to make sure that you squeeze as much water out of the zucchini as possible before adding it to the mixture. The second is to use an oil with a high smoke point such as avocado oil.
The best way to reheat these patties is in the oven at 350 degrees for 8-12 minutes or until they are heated all the way through.
You can freeze these patties but they will not be as crisp when you reheat them.
Lentil Zucchini “Falafel” Patties
Ingredients
- 2 cups grated zucchini or riced broccoli
- 1 cup diced red onion
- 1/4 cup chia seeds
- 2 cups grated cheese (I only eat goat or sheep cheese and I love Manchego in this recipe)
- 2 eggs
- 3 cups cooked lentils
- 1/4 cup hemp hearts
- 1 tbsp garlic, minced
- 2 tsp sea salt
- 1 tsp pepper
- 3 tbsp olive oil or avocado oil
Instructions
- Preheat oven to 400
- Pour olive or avocado oil onto sheet pan lined with parchment paper and spread evenly
- Grate the zucchini and using a dishcloth, squeeze out as much liquid as you can. Place grated zucchini into bowl of the food processor.
- Add lentils, chia seeds and onion to the food processor and puree with the zucchini (or broccoli) until smooth. Transfer the mixture to a bowl and add grated cheese, eggs, hemp hearts, and minced garlic. Season with salt and pepper. Mix well.
- Using an ice cream scoop or a tablespoon, form the mixture into balls with greased hands. Place the balls on the oiled cookie sheet and flatten the balls into discs (about 2- 2 1/2” across). Make sure both sides of the falafel are coated in oil.
- Bake for 20-24 minutes. Serve with a salad, cucumber tzatziki, paleo flatbread, garlic hummus, and vinaigrette salad dressing.