Italian Lentil Meatballs (vegan, gluten-free)

• χρόνος ενεργούς προετοιμασίας: 10 minutes
• συνολικός χρόνος: 35 minutes

Υλικά

2 cups cooked brown lentils

1 medium onion (diced)

3 garlic cloves

1 cup rolled oats

2 tbsp tomato paste

1 tbsp coconut aminos (sub low sodium soy sauce or tamari)

1 ½ tsp red wine vinegar

1 tsp dried oregano

1 tsp dried basil

1 tsp dried thyme

1/2 tsp red pepper flakes

1/2 tsp salt

1/2 tsp pepper

Οδηγίες

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Cook the diced onion and minced garlic for about 5 minutes in a pan until soft and translucent (I just sautéed mine in a little water but you can use oil if you want.

Blend just the oats in the food processor until it's formed a flour-like consistency.

Add the rest of the ingredients into the food processor (cooked lentils, cooked onion + garlic, tomato paste, coconut aminos, red wine vinegar, oregano, basil, thyme, red pepper, salt + pepper).

Pulse until combined. Do not over-blend. Just use the pulse setting on the food processor. You don't want this to be total mush it should still have some texture remaining.

Form into 1 inch balls and place on baking sheet. Wetting your hands before helps the balls not stick to your palms.

Bake for a total time of 26 minutes, flipping them halfway through. When you flip them make sure the bottom is golden brown.