0.75 cup lentils (French (sub with green or brown lentils or whole mung beans))
0.25 cup Chickpea flour ((besan))
1 red onion (Small , chopped)
2 cloves garlic (, minced)
0.5 cup parsley (, chopped)
1 ~ 2 tbsps Lemon juice
1 tsp chili powder Paprika (Red or)
1 tsp cumin (Ground)
1 tbsp Egg Flaxseed (replacer powder or meal)
to taste Salt
Cook Quinoa with 11/2 cups of water for 16~18 minutes or until tender. Let cool slightly.
Cook lentils or mung beans in 2~21/2 cups of water until tender, about 20~25 minutes. Let cool slightly. Soaking mung beans before hand will make cooking them much easier.
Whisk 3tbsp water in the egg replacer or flax seed meal and set aside for 5~10 minutes.
In a food processor, combine quinoa, cooked lentils or mung beans, chickpea flour, parsley, onion, garlic, egg replacer mixture, red chili powder, ground cumin, lemon juice and salt. Process to incorporate all the ingredients well. Taste and adjust salt and lemon juice.
Transfer to a bowl and refrigerate for at least 1 hour to overnight.
Preheat the oven 375F. Line a baking sheet with parchment paper.
Pinch off a golf ball size pieces and arrange them on the prepared baking sheet. Brush the falafel with extra virgin olive oil on top and bottom. Bake for 20~25 minutes, turning the baking sheet around halfway through and flipping the falafel over. When done, falafel should be browned and firm to touch.