These vegan meatballs will surprise you! The crispy oat crust gives the pink lentil core an instant light texture. Especially when oven baked.
Steam the pink lentils for 15 minutes. Add salt, pepper and season with cumin.
Mix the lentils with the oats, 1 tbsp of olive oil and the garlic clove, until you get a thick paste. Add more oats if the paste is too sticky. If it is too dry, add the stock from the lentils.
Mix by hand, adding the chopped coriander and mint.
Shape the mixture into small meatballs, place them in an oven dish lined with baking paper, sprinkle with sesame seeds and bake at 180°C for 15 minutes.
TIP: You can also use a frying pan to brown the meatballs in olive oil. Serve them, like falafels, with a tahini dressing or garlic mayonnaise. Delicious with hot or cold vegetables.
Ingredients
Directions
Steam the pink lentils for 15 minutes. Add salt, pepper and season with cumin.
Mix the lentils with the oats, 1 tbsp of olive oil and the garlic clove, until you get a thick paste. Add more oats if the paste is too sticky. If it is too dry, add the stock from the lentils.
Mix by hand, adding the chopped coriander and mint.
Shape the mixture into small meatballs, place them in an oven dish lined with baking paper, sprinkle with sesame seeds and bake at 180°C for 15 minutes.
TIP: You can also use a frying pan to brown the meatballs in olive oil. Serve them, like falafels, with a tahini dressing or garlic mayonnaise. Delicious with hot or cold vegetables.
