Falafels, made with hearty brown lentils, savory sun-dried tomatoes, and dried figs. Their flavor makes them ideal for serving alongside winter squash, pan-fried spinach with tomatoes, and tahini sauce.

Falafel Bowl [Vegan]



  • 1 cup cooked brown lentils
  • 1/3 cup soaked sun-dried tomatoes
  • 1/2 cup soaked dried figs
  • 1/3 cup pitted black olives
  • 1 heaping tablespoon tomato paste
  • A pinch of garlic and herb mix
  • A pinch of salt
  • A Pinch of oregano
  • 2 tablespoons nutritional yeast
  • 3/4 cup chickpea flour
  • Tabasco, to taste


  1. Preheat oven to 356°F and line a baking tray.
  2. Blend everything together in your food processor until the sun-dried tomatoes and figs are broken down, and the mixture comes together when pinched. If you don’t have a food processor, finely chop your dried ingredients, and then fold together in a bowl.
  3. Roll into generous tablespoon-sized balls and place on  baking tray.
  4. Bake for 15 minutes, flip the falafels, and then bake for another 5-10.