Red Lentil Koftas (Vegan Kofte Balls)
These vegan Red Lentil Koftas are not only packed with flavor but also provide a healthy dose of plant-based protein. With their hearty texture and Middle Eastern-inspired spices, they are sure to become a favorite among vegans and meat-eaters alike. So give this recipe a try and enjoy these delicious kofte balls as a satisfying main dish or a delightful appetizer. (Baked instructions in the note section of the recipe card)
Ingredients
- 1 cup red lentils
- 4 cups of water
- ½ cup toasted walnuts
- 1 red onion finely diced
- 3 cloves garlic pressed
- 1 tablespoon tomato paste
- 2 tablespoon ground coriander
- 1 tablespoon ground cumin
- ½ teaspoon cardamon
- ½ teaspoon allspice
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon red chilli flakes
- ¾ cup fresh parsley
- ¾ cup a handful of mint leaves only stems discarded
- 3 tablespoons of olive oil
- vegetable oil if frying
Instructions
- Start by washing the red lentils under cold water. Place them in a bowl and cover them with the water, allowing them to soak for 2 hours. This soaking process helps soften the lentils and improves the consistency of the mixture making it easier to combine.1 cup red lentils, 4 cups of water
- After 2 hours, drain the soaked lentils through a sieve, ensuring you remove as much water as possible. To further drain excess water, place the sieve on a tea towel and let the lentils sit for a few minutes. This will help achieve the desired consistency for the kofta mixture.
- While the lentils are soaking, prepare the other ingredients. Finely dice a red onion, press the garlic cloves, and finely chop the mint and parsley.1 red onion finely diced, 3 cloves garlic pressed, ¾ cup a handful of mint leaves only stems discarded
- Heat olive oil in a frying pan over medium heat. Add the chopped onion and salt, fry for about 5 minutes, until softened.1 red onion finely diced, 1 teaspoon salt
- Heat olive oil in a frying pan over medium heat. Add the chopped onion and salt, fry for about 5 minutes, until softened. Then, add the pressed garlic, tomato paste, ground coriander, cumin, cardamon, allspice, paprika, cinnamon, pepper and chilli flakes (if using). Fry the mixture for an additional 2 minutes, stirring occasionally. If needed, add a little more oil to prevent sticking. Set the sautéed onions aside to come to room temperature.3 cloves garlic pressed, 1 tablespoon tomato paste, 2 tablespoon ground coriander, 1 tablespoon ground cumin, ½ teaspoon cardamon, ½ teaspoon allspice, 1 teaspoon smoked paprika, 1 teaspoon ground cinnamon, ½ teaspoon black pepper, 1 teaspoon red chilli flakes, 3 tablespoons of olive oil
- In the same frying pan, toast the walnuts over medium-high heat for 6-7 minutes. Stir them frequently to avoid burning. Once toasted, remove the walnuts from the pan and set them aside to cool.½ cup toasted walnuts
- Transfer the drained lentils and walnuts to a food processor and blitz them until smooth. This will create a pureed consistency that will help bind the koftas.
- In a large mixing bowl, combine the pureed lentils with the cooled fried spice and sauteed onion mixture and the chopped fresh herbs.¾ cup fresh parsley, ¾ cup a handful of mint leaves only stems discarded
- To shape the koftas, use an ice cream scoop or wet your hands with water to prevent sticking. Scoop or shape the lentil mixture into small balls or patties.
- In a non-stick frying pan, heat 1 tablespoon of vegetable oil over medium heat. Cook the lentil koftas in two batches of six, making sure not to overcrowd the pan. Fry each batch for about 6-8 minutes, flipping them gently halfway through, until they turn golden brown and crispy on the outside.vegetable oil
- Once cooked, remove the lentil koftas from the pan and drain them on a paper towel to remove any excess oil.
Notes
Baking Alternative
If you prefer a lighter cooking method or want to reduce the amount of oil used in your dishes, baking the Red Lentil Koftas is an excellent option. This alternative technique yields equally delicious results while offering a healthier twist. Here's how you can easily bake the koftas to perfection:
- Preheat your oven to 400°F and lightly oil a baking tray and line it with parchment paper. This ensures that the koftas won't stick to the tray during the baking process.
- Shape the lentil mixture into small, uniform patties using either an ice cream scoop or wet hands. This step remains the same as when frying the koftas.
- Place the shaped koftas on the prepared baking tray, leaving a small gap between each one to allow for even heat distribution.
- Bake the koftas in the preheated oven for approximately 20-25 minutes, or until they turn golden brown and develop a slightly crispy exterior. You can gently flip them halfway through the baking time to ensure even browning on both sides.
- Once fully baked, remove the tray from the oven and let the koftas cool for a few minutes. This allows them to firm up slightly, making it easier to handle and serve.
Nutrition
Calories: 158kcalCarbohydrates: 15gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 260mgPotassium: 314mgFiber: 7gSugar: 1gVitamin A: 722IUVitamin C: 10mgCalcium: 55mgIron: 3mg
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