Baked Lentil Sweet Potato Falafels with Avocado Cream Sauce
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Baked Lentil Sweet Potato Falafels with Avocado Cream Sauce

Falafels get a healthy twist with this baked recipe that’s high in beta carotene and iron. Pair with a salad and vegan avocado cream sauce for a light lunch or dinner!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Lunch
Cuisine: Mediterranean
Keyword: Lentils
Servings: 12 patties

Ingredients

Falafels

  • 2 cups lentils
  • 15 ounces sweet potato puree canned or baked and then pureed
  • 1/4 cup coconut flour
  • 2 tbsp Minced Garlic
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • salt & pepper to taste

Avocado Sauce

  • 1 large Avocado pitted
  • 2 tbsp unsweetened coconut milk

Instructions

  • Preheat oven to 375 F. Prepare a large baking sheet with parchment paper.
  • Place lentils in a pot of boiling water. Boil 10 until tender and drain.
  • Place the lentils in a high-speed blender or food processor with the other ingredients for the falafels. Blend on high until smooth.
  • Scoop ¼ of the batter onto the prepared baking sheet to form a patty. Repeat for the remaining batter until there are 12 patties.
  • Bake at 375 F 25-30 minutes until golden and edges are slightly crusty.
  • Remove from the oven and cool on the baking sheet while you prepare the avocado sauce.
  • Place the avocado and milk in a blender and blend until smooth. Add more milk to obtain desired consistency.
  • Serve falafels with avocado cream sauce over a salad with your favorite veggies.

Notes

Nutrition for  4 servings (1 serving = 3 falafel)
13g Protein | 57g Carbs | 9g Fat | 350 Calories | 15g Fiber