These little Lentil Veggie Balls, are super easy to make. They bake in the oven, and are fantastic for meal-prep.
These little Lentil Balls are delicious served hot. However, we prefer them served cold. They're so, so good served in a tortilla wrap, cold, and layered with your favourite toppings. We like them served on a layer of cream cheese, freshly sliced Italian tomatoes, chilli, chive and yoghurt sauce, and snuggly wraped in a flour tortilla - delicious!
Our Lentil Veggie Balls are also great to use in a Vegetarian Shawarma.
What we also enjoy about this recipe is just how customisable the flavours are. The fresh herbs, and dried herbs can easily be adapted to suit your mood, or season. In this recipe we use fresh flat leaf parsley, and dried oregano, creating an Italian style flavour. However, you could easily swap out the parsley and oregano, and add in Fresh Coriander, and ginger, creating more of an Asian fusion of flavour.
These Lentil Veggie Balls are also delicious just to snack on. Whip yourself up a quick and delicious dip, and you have the perfect snack. Dip your Lentil balls, and enjoy!
Let's delve into this fantastic recipe, which is fantastic for vegetarian meal-prep.
Happy Cooking!
The Chai Home 😋
INGREDIENTS
Makes approx 18 balls
2 & 1/2 cups of cooked Lentils. You can use any lentils you like.
1x medium sized Onion - finely diced
1x small Carrot - grated & water squeezed out.
5x Cloves of Garlic - diced
Large handful of Fresh Flat Leaf Parsley
3x tbsp of Tomato Puree
2x large pinches of Sea Salt
2x large pinches of Cracked Black Pepper
1x heaped tsp of Dried Oregano
1x Egg
1/2 cup of Flour
1/2 cup of Breadcrumbs
Drizzle of Olive Oil
METHOD
If using dried Lentils go ahead and cook as instructed on your packet. Once cooked drain, rinse under cold water, and allow to cool.
Preheat the oven to 250C.
Add a drizzle of olive oil to a small frying pan, heat on a high heat and sauté your onion and garlic.
Cook until tender and then remove from the heat.
To a food processor add the cooked onions and garlic, and pulse a few times.
Add in the fresh parsley, and squeezed carrot, and pulse again.
Now add the cooked, drained and cooled Lentils, along with the tomato puree, seasoning and dried oregano. Pulse until well combined. You want a little texture, not a smooth paste.
Transfer the mixture to a large bowl, and add the egg and flour. Thoroughly mix together with a wooden spoon.
Very lightly grease a oven dish with olive oil.
Add your breadcrumbs to a bowl.
Take a pinch of the mixture and form a ball. Roughly the size of a ping-pong ball.
Place in the breadcrumb bowl and thoroughly cover your ball.
Place in your oven dish, and repeat until all of the mixture is evenly rolled into balls.
Very lightly drizzle your balls in olive oil, and bake on the top shelf of a preheated oven for 40 - 45 minutes, or until golden.
Serve warm, or if making for food prep allow to fully cool before storing in a glass airtight container, and store in the fridge.
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