These baked vegan falafel pack a kick of heat and lots of plant-based protein. They're made with a base of greens lentils and ground sunflower seeds and are both grain-free and gluten-free. Enjoy them all on their own or tuck them into wraps, top with veggies, and generously drizzle with smoky tomato aioli.
In a food processor, process the sunflower seeds for one minute, or until ground into a coarse flour. Add the cooked lentils and all remaining falafel ingredients. Pulse 10 to 15 times to coarsely chop and mix. You want everything to be well-incorporated but be careful not to over process or you'll end up with hummus.
Bake for 18 to 22 minutes, or until the exteriors are rich golden and the tops begin to crackle (no need to flip). They'll continue to firm as they cool. Let the patties cool slightly before moving or serving.
While the patties cook, add all the aioli ingredients to a high-speed blender, and blend on high until smooth.
Transfer to an airtight jar or container and refrigerate until serving.
Tuck the falafel into pita pockets, collard or romaine leaves, or wrap of choice. Alternatively, serve on their own. Drizzle with the aioli and top as desired. Serve with lemon wedges for spritzing.