Turkish Vegan Lentil Balls

 

Ingredients

• Lentil and Bulgur Base:

  • 1 cup red lentils
  • 1 1/2 cups fine bulgur
  • 3 tbsp olive oil

• Onion Mixture:

  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste

• Flavorings:

  • 1 1/2 cups fresh parsley, chopped
  • 1 cup green onion, chopped
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp Aleppo pepper

• For Shaping:

  • 1/3 cup olive oil

• To Serve:

  • Fresh lemon wedges
  • Lettuce leaves

Instructions

1. Cook Lentils:

   • In a saucepan, cook the red lentils with 3 cups of water over medium heat until they are fully cooked and have absorbed the water, about 15-20 minutes.

2. Prepare Bulgur:

   • Once the lentils are cooked, turn off the heat. Add the bulgur to the saucepan with the lentils. Stir, cover with a lid, and let it sit for 30 minutes to allow the bulgur to absorb the moisture.

3. Make Onion Mixture:

   • Heat olive oil in a frying pan over medium heat.
   • Add the chopped onion and minced garlic. Sauté until the onion is golden brown, about 5-7 minutes.
   • Stir in the tomato paste and cook for an additional 2 minutes. Remove from heat.

4. Combine Ingredients:

   • Place the lentil and bulgur mixture into a large bowl.
   • Add the sautéed onion mixture to the bowl and mix well.

5. Add Flavorings:

   • Stir in the chopped parsley, green onions, cumin, salt, black pepper, and Aleppo pepper.
   • Drizzle in the olive oil and mix until well combined.

6. Shape Meatballs:

   • Shape the mixture into long cylindrical meatballs or patties, about 2-3 inches long.
   • Place the shaped meatballs on a platter.

7. Chill:

   • Refrigerate the meatballs for at least 1 hour to help them firm up.

8. Serve:

   • Serve chilled or at room temperature with fresh lemon wedges and lettuce leaves for wrapping.

Notes

• Storage: These lentil meatballs can be stored in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To reheat, simply warm them in a skillet over medium heat or in a preheated oven at 350°F (175°C) until heated through.
• Variations: Feel free to adjust the seasoning according to your taste. You can add other herbs or spices like paprika or coriander for different flavor profiles.

Enjoy your homemade vegan lentil meatballs with a refreshing lemon squeeze and crisp lettuce!