PALEO, KETO, GLUTEN FREE, VEGETARIANMakes 20-24 falafelWill keep in the refrigerator for 5 daysThese nutritious and delicious, veggie loaded “falafel” patties are the perfect way to add some plant powered protein to a salad or to kids lunches. They are easy to prepare and you can make them ahead and bring them on your next picnic.
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.