Lentil Meatballs
Vegan Meatballs made with Red Lentils
Ingredients
- 1/2 Cup Red Lentils
- 1/2 Cup Semolina
- 1.1.5 Cups Water
- 1 Cup firm Tofu grated
- 3 tbsp Coriander Leaves chopped
- 3 tbsp Parsley chopped
- 6-7 Cloves of garlic chopped
- 2 tsp dried Basil
- 2 tsp dried Oregano
- 2 tbsp Olive Oil
- Salt to taste
- Chilly Flakes to taste
Instructions
- Dry roast the Semolina until fragrant. Set aside to cool.
- Wash Red Lentils and cook them in a pot with water and some salt (do not pressure cook).
- Once the lentil is almost cooked, turn off the stove and add roasted semolina. Mix well, cover and leave for 30 minutes.
- Transfer the mix to a mixing bowl.
- Add Tofu. Add loads of chopped fresh coriander, parsley, garlic, dried basil, dried oregano, and chilli flakes. Add more salt if needed, lime juice and Olive Oil. Mix well.
- Take equal portions of the mix and form balls. You can brush these with olive oil and bake them for 12-13 minutes at 200 degrees or you can make them in an aebleskiver pan / appe pan with little oil (like I did).
- Cook them on a very low flame so that the lentil balls crisp up on both sides.
- Enjoy with some spaghetti and tomato basil sauce.