Herby Lentil Koftas

SAMSUNG CSC

These lentil balls are made fresh tasting with the addition of loads of fresh mint and coriander. They go really well inside a wrap with hummus or romanescu sauce or served with the Immunity Booster Quinoa Salad with Pomegranate and Cranberries. As I have said before, the secret to making burgers or koftas that hold together without egg is to make a paste with a tablespoon of ground flaxseeds and water and add this to the mixture before forming the balls.

Preparation time 20 minutes
Cooking time 20 minutes if using cooked lentils

Ingredients
Makes 12 koftas

200g of dried red lentils cooked until just soft
A large onion cut into large pieces
A handful each of fresh mint and fresh coriander
2 teaspoons of paprika
Half a teaspoon of chilli flakes
A clove of garlic
Salt and pepper to taste
A tablespoon of ground flaxseeds made into a paste with water
A tablespoon of gram flour
Olive oil to cook

Place all of the ingredients into a food processor and blitz until it has formed a dough-like consistency. Shape into balls. Place on a baking sheet and lightly coat each ball with olive oil. Cook at 180 degrees Celsius for 20 minutes.

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4 thoughts on “Herby Lentil Koftas

  1. veganatomy September 16, 2013 / 8:59 pm

    These look amazing! I’ve been craving a different way to eat lentils since they are so good for you. I’ll definitely have to give these a try!

  2. 2brokevegans October 14, 2013 / 6:36 am

    keftes as we say in greece!! this looks amazing 🙂 🙂 Athanasia

  3. Sarah November 12, 2013 / 9:29 am

    Do these stay moist inside? Thanks

    • hellykellysbelly February 13, 2014 / 2:20 pm

      Sorry it has taken ages to reply Sarah. Yes these do stay moist inside. Helen

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