The best vegan lentil balls

Ingredients for 4 servings:

• 2 cans of brown lentils, ready to serve, approx. 400 g each
• 4 garlic cloves
• 2 onions
• 6 tbsp olive oil
• 2 tbsp tomato paste
• ½ tsp, sautéed coriander seeds, crushed
• ½ tsp, sautéed cardamom seeds, crushed
• ½ tsp, levelled cloves, crushed
• 1 tsp, leveled cumin powder
• ½ tsp, leveled turmeric powder
• ½ tsp, leveled chili powder
• ½ tsp, leveled ginger powder
• 1 pinch of cinnamon
• ½ tsp, leveled pepper
• 1 tsp, leveled salt
• 1 tbsp, heaped parsley
• 1 tbsp coriander
• 2 tbsp soy sauce
• 1 shot of white wine
• 6 tbsp breadcrumbs

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

crispy and stable, do not fall apart

Preheat the oven to 180°C (top/bottom heat). Fry the finely chopped onions and garlic in a pan with 2 tablespoons of olive oil. Add all the spices, including pepper and salt, and fry briefly. Deglaze everything with a splash of white wine. Then add the soy sauce and tomato paste and continue frying briefly. After about 2 minutes, remove the pan from the heat. Drain the lentils, rinse them, let them drain well, and add them to the fried onion and garlic mixture. Mash everything lightly with a fork. Finally, add the breadcrumbs and herbs and knead the mixture with your hands, adding a little more breadcrumbs if necessary. Pour 4 tablespoons of olive oil onto a baking tray and spread them out. Form the lentil mixture into small balls and place them on the baking tray. You will need about 20-25 balls, depending on the size. Bake the balls on the middle rack for about 20 minutes, shaking the baking sheet occasionally so the balls roll in the oil. This will ensure they’re extra crispy. Then remove the balls from the oven and let them rest briefly, then serve with curry, tzatziki, or tomato sauce.