Ingredients
Vegan meatballs
- 240 gram Chickpeas
- 240 gram Lentils
- 2 cloves Garlic
- 6 gram Harissa
- 2.5 gram Ras el Hanout
- 30 gram Red pesto Optional
- 54 gram Olive Oil
- 0.5 pcs. Lemon Grated zest and juice of 1/2 organic lemon
- 30 gram Wheat Flour Buckwheat flour if gluten-free
Serving
- Bread Flatbread
- Cucumber
- Hummus Preferably homemade
- Parsley
- Chili
Instructions
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). Mix all ingredients in a blender or mini chopper. The mixture is ready when it is firm and you can shape it with your hands. Sprinkle a little flour on your hands and form the mixture into firm round balls the size of small golf balls. Place the meatballs on a baking tray and heat them in the oven for 10 minutes on each side - feel free to flip them during baking. After the 20 minutes, fry the meatballs briefly for a couple of minutes on each side in a little oil until they have a crispy and golden surface. Serve the meatballs in warm tortillas or flatbreads with hummus, cucumber, finely chopped parsley and a sprinkle of chili.
Notes
This recipe can also easily be 'just' pan-fried. But I think they get the perfect meatball consistency by giving them a quick trip in the oven. Otherwise, they can easily be deep-fried if you want a more falafel-like texture. Simply use a small saucepan filled 1/3 with oil and fry the meatballs for a couple of minutes, turning them as they cook.
If you want a good homemade hummus recipe, then I will share my recipe for creamy hummus.
I hope you find the recipe useful. Enjoy your meal.
If you want a good homemade hummus recipe, then I will share my recipe for creamy hummus.
I hope you find the recipe useful. Enjoy your meal.