- 1 cup cooked red lentils, drained well
- 1/2 cup cooked quinoa (I used red quinoa, but any variety should work)
- 3 tbsp sun dried tomatoes, chopped
- 1 tbsp ground flax seed
- 2 -3 tbsp hulled/shelled hemp seeds*
- 1 tbsp oat flour
- 1 tbsp nutritional yeast**
- 1 tsp oregano, or to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp sea salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1/2 – 3/4 cup gluten free bread crumbs or Panko bread crumbs
Combine all ingredients except bread crumbs in a food processor and pulse about 6 -8 times, until combined. Don’t over mix. Add the breadcrumbs to a shallow bowl. Use a tablespoon to scoop out the bean mixture and use your hand to mold into a ball. You can’t really roll them in your hand; gently shape them. Then, coat the bean balls in the crumbs by gently pressing, rolling them into the crumbs.
Pan Fry Method: Add about 1 1/2 tbsp of coconut oil to a skillet and heat over medium heat until a crumb tossed in the oil sizzles immediately on contact. Add the bean balls and cook, turning over every 30 seconds until golden and heated through.
Baked: Pre-heat oven to 400 F. Place meatballs on a parchment lined baking sheet and bake for about 15 minutes, or until lightly browned. Spritz lightly with cooking oil, if desired (I like this avocado oil spray, which doesn’t use chemical propellants)
Notes and Substitutions:
* Shelled hemp seeds are also known as hemp hearts. You can leave the hemp seeds out, or substitute with ground almonds, sunflower seeds, or whole chia seeds.
**The nutritional yeast is for additional flavor, if you don’t have it feel free to leave it out. I think it adds another subtle layer of savory flavor.
Add a few pinches of red pepper flakes for a spicy meatball!