Keftedes with Lentils

Keftedes with Lentils are a delightful vegan twist on traditional Greek meatballs, packed with protein-rich lentils and aromatic herbs. Crispy on the outside and tender on the inside, these keftedes are perfect as an appetizer or a light snack.

Ingredients

• Brown lentils - 100 grams
• Water - 300 ml
• Red onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Fresh mint - 2 tablespoons, chopped
• Oregano - 1 teaspoon, dried
• Cumin - 1 teaspoon, ground
• Chickpea flour - 3 tablespoons
• Olive oil - for frying
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the lentils under cold water and place them in a pot with 300 ml of water. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until tender. Drain and let cool slightly.
2. In a mixing bowl, combine the cooked lentils, chopped red onion, minced garlic, parsley, mint, oregano, cumin, chickpea flour, salt, and black pepper. Mash the mixture with a fork or potato masher until well combined but still slightly chunky.
3. Form the lentil mixture into small balls, about the size of a golf ball, and set aside.
4. Heat a generous amount of olive oil in a frying pan over medium heat. Fry the lentil balls in batches, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes total.
5. Remove the keftedes from the pan and place them on a paper towel to drain excess oil. Serve warm with a side of tzatziki or your favorite dipping sauce.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 38 g
• Fiber: 12 g
• Sugar: 2 g
• Sodium: 280 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from lentils, supporting muscle health.
• High in dietary fiber, promoting digestive health and satiety.

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