A family favourite! Delicious on spaghetti, rice or pasta. You could also make chickpea balls by replacing the lentils in this recipe with chickpeas.
– serves 6
1 tin lentils
1½ cups mix white and wholemeal flour
1½ tsp baking powder
½ tsp cumin powder
½ tsp curry powder
± ⅓ cup water
1 jar pasta sauce
Drain lentils through a sieve and rinse with water. Add to a bowl and mash gently.
Add cumin and curry powder, mix well.
Add flour, baking powder and then gradually add water until the mixture holds together (not too wet).
Roll into balls. The smaller they are, the quicker they cook.
Heat oil in a frying pan on a low to medium heat, then add the balls. Once mostly cooked through increase heat until the balls are brown. Once browned, add pasta sauce and cook for a further 3 – 5 minutes.
Enjoy your vegan meat-free meatballs served on spaghetti with veggies on the side.
Thank you to Emmy from ‘Peaceful Abolitionist’.
Please check with the author regarding © terms.