This is a base recipe for lentil veggie balls. You can add spices, sauteed onion or any other extra ingredients once you get the hang of it. To make these you will only need three ingredients and minimum effort. Serve this high protein veggie balls with salads, pasta or in a tortilla wrap. You can fry them in oil in a frying pan if you want or bake them oil-free in the oven.
You can use any ground seeds or nuts for this recipe. To make your own grind, use: ½ cup of sunflower seeds = 1 cup of ground sunflower seeds; ½ cup of flax seeds = 1 cup of ground flax seeds.
Tip: Soak lentils in plenty of water overnight for a better texture. The cooking (boiling) time will reduce to 25 minutes if you do.
1 cup (180g) dry lentils
½ cup (60g) sunflower seeds
½ cup (80g) ground flaxseeds
2 cups (470ml) water
1 teaspoon salt (optional)
45 Calories per ball
1Rinse lentils under running water. Drain and transfer them to a medium size saucepan, add 2 cups of water and set the temperature to high. Once the water begins to boil, set the temperature to low, cover the saucepan with a lid and boil lentils for 35 minutes or until lentils are soft enough to mash. All the water should evaporate once the time is up. If there is still any water remaining in the saucepan, drain it.
2Add ground flaxseeds and sunflower seeds into the saucepan with lentils, add salt and mash everything together until combined with a fork or a spoon. You can taste the mix at this point and add any additional spices. If the mix is too crumbly, add some water to it. The balls should form easily and stick together without any problems.
3Form ~ 27 balls and arrange them on a sheet or baking paper on a baking tray.
4Bake in the oven, top shelf at 392°F (200°C) for 15 minutes or until the veggie balls begin to brown. Any veggie balls you don’t eat right away can be stored for later, in a tupperware in the fridge for up to 5 days.