Makes: 10-15 meatballs
Preparation time: 15 minutes
Cooking time: 10 minutes
2 cups cooked green lentils (about 300 g)
2 tbsp quick cooking oats
1 yellow onion, finely diced
1 bunch fresh parsley, finely chopped (save 1 tbsp chopped parsley for garnishing)
1 tsp tomato paste
1 tsp smoked paprika
1 tsp grated ginger
1 tsp salt
1 tsp garlic powder
1 tbsp Dijon mustard
2 tbsp nutritional yeast
2 tbsp almond milk
1 tbsp coconut oil, for frying
1 tbsp freshly squeezed lemon juice
Add all the ingredients into a large bowl and use a fork to mash the lentils and mix everything together (you can also use a food processor, making sure to not over-process the ingredients – just pulse 3 or 4 times) to obtain a sticky and textured mixture.
Use your hand to shape the mixture into small balls and line them on a plate.
Heat the coconut oil into a non-stick skillet.
Add the balls into the skillet one by one, without overcrowding it.
Cook over medium heat flipping them with a wooden spoon, until crispy and golden.
Transfer into a bowl and garnish with fresh parsley.
Serve as they are or with your favorite pasta and sauce.