lentil balls {v, gf}

Store-bought vegan/vegetarian proteins are often super processed, contain additives or preservatives, and lots of sodium. Making your own is the best way to go. These lentil balls are portable, versatile, and really easy to make. This recipe does require a food processor, but the ingredients are cheap and easily accessible.
Lentils are a great source of protein and fiber, making these balls a complete snack or salad topper. The recipe does use one egg, but if you're vegan feel free to substitute a flax egg {1 tbsp flax meal soaked in 3 tsp water for approx. 10 min}.
The spices you add are up to you! Feel free to adjust according to what flavor profile you're going for. If you're serving with hummus, feta, or gilled veggies, maybe go the mediterranean route. Or if you're serving with zoodles and pesto, spice them up with some oregano or Italian seasonings. 

What you'll need:

1 cup dried lentils 
3 cups water or veggie broth 
1 medium onion
4-5 cloves of garlic 
3/4 cup oats
1/4 almond flour 
2-3 tbsp flax meal 
1 egg {or flax egg}

optional seasonings:

handful of fresh parsely or basil 
1 tbsp Italian seasoning
1 1/2 tsp garlic powder 
1 tsp salt 
1 tsp black pepper 
dash of crushed red pepper

OR

1 tbsp cumin 
1/2 tbsp cayenne 
1 1/2 tsp garlic powder 
1 tsp salt 
1 tsp black pepper 
dash of crushed red pepper
 
What you'll need to do:

1. Add 1 cups of lentils to a medium pot with 3 cups water of veggie broth. Bring to a boil, then let simmer over medium heat until lentils are tender and water is absorbed. {should only take 15-20 minutes}
2. While the lentils are cooking, sauté diced onion and garlic until onion is transparent. Add to food processor and preheat the oven to 375. {use convection roast if available}
3. Rinse the lentils of excess water if necessary. Then add to food processor and blend.
4. Next add, oats, egg, and flax meal. Blend.
5. Add the almond flour and spices. If the consistency isn't "doughy" enough, feel free to add more almond flour. Note: they will dry out a lot in the oven, but the balls should be able to hold their shape.
6. Use an ice cream scoop or a spoon to create little lentil balls on a parchment covered baking sheet.
7. Bake the balls at 375 for approx 30 minutes, or until crisp on the outside. 
8. Before serving, crisp in the oven or by searing in a pan. Store in an airtight container in the fridge.

If you go the Italian seasoning route, serve with zucchini noodles, fresh cherry tomatoes, or toss in my vegan avocado-kale pesto. 

Enjoy,

Molly