Baked red lentils and bulgur balls (vegan)

Name: Baked red lentils and bulgur balls (vegan)
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 cup (200 g) red lentils; 1/2 cup (90 g) bulgur; 1 small onion (about 50 g or 3-4 stalks of green onion); 3-4 cloves of garlic; 1 tbsp olive oil for cooking or sunflower oil; 1 tsp salt; 1/4 tsp cumin; 1/4 tsp paprika; 4-5 sprigs of parsley (optional)

from Katerina in Main dishes Visits 9257

Crispy vegan balls made from red lentils and bulgur, baked in the oven. I use peeled red lentils for the recipe. The execution is very simple – the red lentils and bulgur are boiled, the onion is stewed with the garlic, and everything is mixed and flavoured, after which the mixture only needs to be cooled well, and the balls are formed and baked.

15 min preparation

about 30 min baking

220°C

4 servings

Recipe

1 cup (200 g) red lentils
1/2 cup (90 g) bulgur
1 small onion (about 50 g or 3-4 stalks of green onion)
3-4 cloves of garlic
1 tbsp olive oil for cooking or sunflower oil
1 tsp salt
1/4 tsp cumin
1/4 tsp paprika
4-5 sprigs of parsley (optional)

Description

Crispy vegan balls made from red lentils and bulgur, baked in the oven. I use peeled red lentils for the recipe. The execution is very simple – the red lentils and bulgur are boiled, the onion is stewed with the garlic, and everything is mixed and flavoured, after which the mixture only needs to be cooled well, and the balls are formed and baked.

1 Cook the red lentils and bulgur according to package directions. You can cook them separately or together. The products I use are cooked for the same amount of time, so I prefer to cook them together. Drain them well afterwards or during cooking do not add a lot of water with the idea that it will be entirely absorbed by the lentils and bulgur and no need to drain.

2 Finely chop the onion and garlic. Stew them for about 3-4 minutes. Add them to the red lentils and bulgur. While everything is still warm, season the rest of the ingredients - olive oil, salt, cumin, red pepper and finely chopped parsley. Mix everything well and leave the mixture in the refrigerator until it is completely cooled.

3 After the mixture has set and cooled, form balls in the shape shown in the photo below. The mixture is generally sticky, which shouldn't bother you. But if you're having trouble forming balls, you can add 1-2 tablespoons of chickpea flour or whole wheat flour to thicken it up a bit.

4 Arrange the balls in a baking tray lined with baking paper and bake in a preheated oven at 220 degrees for about 30-35 minutes, until the red lentils and bulgur balls acquire an appetizing golden crust. Serve with a salad or sauce of your choice.