Crunchy on the outside and tender on the inside, these baked lentil balls are a wholesome, protein-rich plant-based option made with a blend of lentils, nuts, seeds, and fresh herbs. Ideal for appetizers, grain bowls, or wraps, they offer a satisfying texture and robust flavor that make them a versatile addition to any meal.
Why You’ll Love This Recipe
- Completely plant-based: Perfect for vegans and vegetarians.
- High in protein and fiber: Lentils and nuts make these filling and nutritious.
- Baked, not fried: A healthier alternative with a satisfying crunch.
- Flavor-packed: Features garlic, fresh herbs, and warming spices.
- Versatile serving options: Serve in wraps, bowls, or as a finger food.
- Great for meal prep: Can be made in advance and reheated.
- Freezer-friendly: Stores well for quick meals later.
- Customizable: Easy to adapt with different herbs, seeds, or spices.
- Naturally gluten-free: Just be sure to use certified gluten-free oats.
- Kid-friendly: Mild flavor and fun size make them appealing to children.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- cooked green or brown lentils, cooled
- walnuts, finely chopped
- sunflower seeds or pepitas
- rolled oats
- garlic cloves, minced
- small onion, grated
- fresh parsley, chopped
- fresh dill or chives, chopped
- ground cumin
- smoked paprika
- nutritional yeast (optional)
- olive oil
- salt and pepper to taste
Directions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a food processor, pulse the lentils, walnuts, seeds, and oats until the mixture is crumbly but sticks together when pressed.
- Transfer the mixture to a bowl and stir in the garlic, grated onion, parsley, dill or chives, cumin, paprika, nutritional yeast (if using), olive oil, salt, and pepper.
- Form the mixture into small balls using your hands or a small scoop.
- Arrange the balls on the prepared baking sheet and lightly brush or spray with olive oil.
- Bake for 25–30 minutes, turning halfway through, until golden brown and crisp.
- Serve warm with your choice of dipping sauce, in bowls, or wrapped in flatbreads.
Servings and timing
Servings: 4–6 (makes approximately 16–20 small balls)
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
- Change the herbs: Use basil, cilantro, or mint depending on your dish.
- Different legumes: Try using chickpeas or black beans instead of lentils.
- Add cheese: Mix in grated vegan cheese or Parmesan for added depth.
- Spice it up: Add chili flakes or cayenne for heat.
- Use other nuts: Swap walnuts for almonds, cashews, or pecans.
- Serve with sauces: Pair with tahini, tzatziki, or tomato-based sauces.
Storage/Reheating
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months.
Reheating: Reheat in the oven or air fryer at 350°F (175°C) for 10–12 minutes, or until heated through and crisp. Avoid microwaving if you want to retain the texture.
FAQs
Can I make these lentil balls without a food processor?
Yes, you can mash the mixture by hand with a fork or potato masher, though the texture will be more rustic.
What type of lentils should I use?
Green or brown lentils work best as they hold their shape. Avoid red lentils, which are too soft.
Are these lentil balls gluten-free?
Yes, as long as you use certified gluten-free oats.
Can I fry these instead of baking?
They are designed for baking, but you can pan-fry them in a small amount of oil for extra crispiness.
What sauces go well with these?
Try hummus, garlic yogurt sauce, tahini, or a spicy tomato chutney.
Can I use pre-cooked lentils?
Yes, canned or pre-cooked lentils are fine. Just rinse and drain them well.
How do I prevent the balls from falling apart?
Make sure the mixture is moist enough to bind and compress the balls tightly before baking.
Can I add vegetables to the mix?
Grated carrot or zucchini can be added but should be squeezed dry to avoid excess moisture.
Are these suitable for kids?
Yes, they are mild and bite-sized, great for lunchboxes or snacks.
Can I serve them cold?
They are best warm, but can also be served at room temperature as part of a salad or mezze platter.
Conclusion
Crispy Baked Herb & Nut Lentil Balls are a flavorful and nourishing choice for anyone looking to enjoy a satisfying plant-based dish. Whether served as a protein-packed snack, added to bowls, or tucked into wraps, their hearty texture and aromatic herbs make them a standout option. Easy to prepare and even easier to enjoy, these lentil balls are a wholesome addition to any meal plan.
Print
Crispy Baked Herb & Nut Lentil Balls
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 18–20 balls 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
- Diet: Vegan
Description
Crunchy on the outside, soft and herby inside, these lentil and nut-based balls are protein-packed, full of flavor, and perfect for appetizers, bowls, or meal prep. A plant-based delight with satisfying texture.
Ingredients
- 1 cup cooked green or brown lentils, cooled
- 1/2 cup walnuts, finely chopped
- 1/4 cup sunflower seeds or pepitas
- 1/2 cup rolled oats
- 2 garlic cloves, minced
- 1 small onion, grated
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill or chives, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 tablespoons nutritional yeast (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a food processor, pulse lentils, nuts, seeds, and oats until the mixture is crumbly but sticks when pressed.
- Transfer to a bowl and mix in garlic, onion, herbs, spices, nutritional yeast, olive oil, salt, and pepper.
- Form into small balls using your hands or a small scoop.
- Place on the prepared baking sheet and lightly brush or spray with olive oil.
- Bake for 25–30 minutes, turning halfway through, until golden and crisp.
- Serve warm with dips, grain bowls, or tucked into wraps.
Notes
- Make a double batch and freeze extras for quick meals.
- Try with tahini sauce, vegan tzatziki, or tomato chutney.
- Great for adding to salads or grain bowls for added protein.
- Use a cookie scoop for uniform size and even baking.
Nutrition
- Serving Size: 4 balls
- Calories: 210
- Sugar: 1g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
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