1bunchFresh Parsleyfinely chopped (save 1 tbsp chopped parsley for garnishing)
1tspTomato Paste
1tspSmoked Paprika
1tspGingergrated
1tspSalt
1tspGarlic Powder
1tspDijon Mustard
2tbspNutritional Yeast
2tbspAlmond Milk
1tbspCoconut Oilfor frying
1tbspLemon Juicefreshly squeezed
Instructions
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.