These tasty little bites are somewhere between a meatball substitute and a falafel. I think they are a brilliant showcase for how versatile pulses are for cooking with.
This recipe is also wonderfully nutritious, with the hemp seeds, lentils and quinoa all being plant-based protein sources. The hemp seeds are also packed with minerals and super healthy omega 3 & 6 essential fatty acids.
The lovely Lonely Lentil herb and spice combo I’ve used here is what gives these bites that tasty ‘Mediterranean vibe’!
• ½ cup red split lentils (equating to around 1 cup when cooked)
• ¼ cup quinoa (equating to around ½ cup when cooked)
• 3 tablespoons drained sun-dried tomatoes (from a jar)
• 1 tablespoon ground linseed (flax)
• 2-3 heaped tablespoons hemp seeds
• 1 tablespoon chickpea flour (or another flour of your choice)
• 1 heaped tablespoon nutritional yeast
• 1 heaped teaspoon dried oregano
• 1 heaped teaspoon dried mint
• 1 heaped teaspoon dried chives
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon Maldon salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1/2 cup panko breadcrumbs
For the lentils: rinse thoroughly in a sieve and add to a pan of cold water. Bring to the boil before cooking for 6-8 minutes, or until soft. You may need to spoon out the white froth that settles on the surface of the water whilst cooking.
For the quinoa: rinse thoroughly in a sieve and add to a pan of water, with the water coming approx. an inch above the grain. Bring to the boil and cook for 10 minutes, before removing from the heat and placing a lid on the pan. Leave to sit in the covered pan for a further 8-10minutes, until all or most of the water has been absorbed.
These bites go wonderfully well with sides such as guacamole and tomato chutney/salsa. They could also be used as a vegan alternative for meatballs with sauce. Get creative