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Lentil Pan Balls (meatballs without the meat)

Scale

Ingredients

1 ¾ cup beluga lentils

1 ½ cup of red quinoa

1 yellow onion

3 garlic cloves

2 tablespoons canola oil + a little to fry

2 tablespoons fennel seeds

¾ cup of sunflower seeds

1 teaspoon chili powder

2 carrots

1 ¼ cups of sun-dried tomatoes

3 tablespoons white wine vinegar

1 tablespoons dijon mustard

2 tablespoons of potato starch

1 tablespoon finely chopped parsley

2 tablespoons buckwheat flour

Instructions

Boil the lentils in lightly salted water until they are al dente. Cook the quinoa according to the package plus a pinch of salt. Roast the fennel seeds in a pan until fragrant and grind them in a mortar once they have cooled.

Finely dice the onions and crush the garlic then saute with a bit of oil over low heat until softened and translucent. Add the ground fennel seeds and chilli powder. Wash and grate the carrots. 

Pour the sunflower seeds into a food processor and mix them into a coarse ground texture. Add the rest of the ingredients and pulse until everything comes together. Taste the mixture and season with salt and pepper accordingly.

Roll into balls and fry with a bit of canola oil in a pan over low-medium heat. 

Notes

TIP!

Roasting the sunflower seeds in a pan or the oven with boost the flavor an extra notch.