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 Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Course: Lunch
Cuisine: Mediterranean
Keyword: Lentils, Meal Prep
Servings: 12 patties
Calories: 350 kcal
Author: Meal Prep on Fleek
Falafels 2 cups lentils 15 ounces sweet potato puree canned or baked and then pureed ¼ cup coconut flour 2 tablespoon Minced Garlic 1 teaspoon cumin ½ teaspoon paprika ¼ teaspoon cayenne pepper salt & pepper to taste Avocado Sauce 1 large Avocado pitted 2 tablespoon unsweetened coconut milk
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.
Nutrition for 4 servings (1 serving = 3 falafel)
13g Protein | 57g Carbs | 9g Fat | 350 Calories | 15g Fiber
Serving: 3 falafel | Calories: 350 kcal | Carbohydrates: 57 g | Protein: 13 g | Fat: 9 g | Fiber: 15 g