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

Units Scale

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

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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