The vegan lentil “meatballs” recipe is a very popular Turkish recipe and one of the perfect dishes for vegans and vegetarians. Especially, when you’re organizing a party and know you’ll have vegetarian or vegan guests, these lentil balls are a terrific vegan choice. This famous finger food is soft, spicy, and made with red lentils and bulgur.

Ingredients (25-30 “meatballs”)

• 150 gr FINE bulgur wheat
• 150 gr red lentils
• 2 cups (400 ml water)
• 1 medium onion, FINELY chopped
• 150 gr finely chopped parsley
• 5-6 finely chopped spring onions
• 1 tablespoon tomato paste
• 1/2 tablespoon paprika paste (if you don’t have paprika paste, you can use 1,5 tablespoon tomato paste)
• 1 teaspoon salt (8 gr)
• 1 teaspoon hot chili flakes
• 1/2 teaspoon hot black pepper
• 1/2 teaspoon cumin
• Juice of a lemon
• 50 ml olive oil

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Preparation

• Wash the lentils.
• Use the right ratio of water. Add 2 parts water and 1 part lentils to a large pot and bring to a boil.
• When the water boils, reduce the heat immediately.
• Cook the lentils for 10-15 minutes over low heat.

• When the lentils are cooked, place them in a large salad bowl, add thin bulgur wheat and give it a good mix.  Let it cool. It should look like in the following picture.

 

 

• Heat olive oil in a pan over medium-high heat.
• Add chopped onions and sauté for 4-5 minutes over medium heat. The onions must be very soft.

• Add tomato paste and paprika paste and sauté for another 4-5 minutes.

 

• Add all ingredients to the salad bowl and mix.

• Take a piece of the mixture, the size of an apricot, shape it into a cylinder, and place it on a plate with some lettuce leaves.

Your delicious vegan lentil “meatballs” are ready.

• Add lemon juice before you serve it.

• There is a traditional way of eating these delicious vegan lentil “meatballs”. Place one in a lettuce leaf, squeeze lemon on it, and throw it into your mouth.

Bon Appétit

Did you make this recipe? Please let me know how it turned out for you!