Vegan Lentil Balls with Buffalo Sauce
Ingredients
For the Lentil Balls:
- 70 g red split lentils (about 1/3 cup)
- 250 g cooked chickpeas (about 1 1/2 cups or 1 can), drained
- 1 onion, chopped
- 1 medium carrot, grated
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried herbs (such as thyme, oregano, or Italian seasoning)
- 2 tablespoons chickpea crumbs (or bread crumbs)
- 1 tablespoon psyllium husk
- Salt, to taste
- 2 tablespoons fresh parsley, chopped
For the Buffalo Sauce:
- 125 ml hot sauce (about 1/2 cup)
- 60 ml water (about 1/4 cup)
- 1 tablespoon agave syrup
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 40 g soaked cashews (about 1/4 cup), soaked in water for at least 2 hours
Nutrition Information
- Servings: 4 (makes about 16 lentil balls)
- Calories per serving: Approximately 250 kcal
- Fat: 8g
- Carbohydrates: 33g
- Protein: 10g
Instructions
1. Prepare the Lentil Balls
Begin by cooking 70 g of red split lentils in water according to the package instructions. This usually takes about 10-15 minutes. The lentils should be soft but not mushy. Drain any excess water and set the cooked lentils aside to cool slightly.
In a food processor, combine the cooked lentils with 250 g of cooked chickpeas, 1 chopped onion, 1 grated carrot, 2 minced garlic cloves, 1 teaspoon of paprika, and 1 teaspoon of dried herbs. Add 2 tablespoons of chickpea crumbs (or bread crumbs) and 1 tablespoon of psyllium husk. The psyllium husk acts as a binder, helping the mixture hold together without the need for eggs. Season with salt to taste.
Pulse the mixture in the food processor until it begins to come together, but still retains some texture. You don’t want it to be too smooth, as a bit of chunkiness gives the lentil balls a better texture. Once the mixture is ready, stir in 2 tablespoons of chopped fresh parsley.
Using your hands, form the mixture into small balls, about the size of a golf ball. You should be able to make around 16 balls. Place them on a plate and set aside while you prepare the buffalo sauce.
2. Prepare the Buffalo Sauce
In a blender, combine 125 ml of hot sauce, 60 ml of water, 1 tablespoon of agave syrup, 2 tablespoons of lemon juice, 2 tablespoons of soy sauce, 1/2 teaspoon of garlic powder, and 40 g of soaked cashews. Blend the mixture until it is completely smooth and creamy. The cashews add a rich, velvety texture to the sauce, balancing the heat from the hot sauce.
Taste the sauce and adjust the seasoning as needed. If you prefer it spicier, add more hot sauce. For a sweeter balance, increase the agave syrup.
3. Toss Lentil Balls in Buffalo Sauce
Preheat your oven to 180°C (350°F). While the oven is heating, gently toss the formed lentil balls in the prepared buffalo sauce until they are evenly coated. Ensure that each ball is well covered, as this will infuse them with the bold flavors of the sauce.
Place the sauced lentil balls on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.
4. Bake the Lentil Balls
Bake the lentil balls in the preheated oven for 20-25 minutes, turning them halfway through the cooking time. They should become golden brown and slightly crispy on the outside, while remaining moist and tender on the inside.
5. Serve
Once baked, remove the lentil balls from the oven and allow them to cool slightly. Serve them warm, with any leftover buffalo sauce on the side for dipping. These lentil balls pair wonderfully with a side of dairy-free yogurt, a crisp green salad, or some roasted vegetables.
Cooking Tips
- Binding the Balls: If your mixture feels too wet or doesn’t hold together well, you can add a bit more chickpea crumbs or psyllium husk to help bind the ingredients.
- Spice Adjustments: Customize the heat level of the buffalo sauce by adjusting the amount of hot sauce and agave syrup.
- Serving Ideas: These lentil balls can also be served as a filling for wraps, or over a bed of grains like quinoa or rice for a complete meal.
These Vegan Lentil Balls with Buffalo Sauce are a flavorful, plant-based alternative to traditional meatballs. The combination of savory lentil balls with the spicy, tangy buffalo sauce is sure to be a crowd-pleaser, whether you’re vegan or simply looking to try something new.