Vegan Turkish Lentil Balls Recipe (Mercimek Köfte)
These vegan Turkish lentil balls (Mercimek Köfte) are packed with plant-based protein, healthy, and flavorful. They're easy to make, gluten-free option, and oil-free.
Servings: 4 people
Calories: 238kcal
Ingredients
- 1 cup dried red lentils rinsed
- 1 ¾ cups water or low-sodium vegetable broth
- 1 large onion finely chopped
- 4 minced garlic cloves
- 2 ½ tablespoons tomato paste or harissa paste, or a mixture
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- ½ teaspoon red chili powder (optional)
- ¼ teaspoon garam masala
- ½ medium lemon juice, plus more to taste
- 1 cup chopped cilantro or parsley
- 1 cup chopped spring onion (about 2 onions, green and light green parts only)
- ½ cup wheat germ or cooked quinoa, or flaxseed meal, plus more as needed (see notes)
Capsicum chutney (optional):
- 2 Medjool dates
- 5 raisins
- 2 medium green bell peppers seeds and ribs removed
- 1 medium lime juice
- ¼ teaspoon kala namak or salt to taste
- ¼ cup sunflower seeds plus more as desired (optional)
Instructions
- Cook lentils: Bring the water to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and add the lentils. Cook for about 15 minutes, stirring frequently, until the lentils change from red to yellow. The lentils should be mostly dry.
- Season: Add the onion, garlic, tomato paste, cumin, curry powder, red chili powder (if using), and garam masala. Add more water (up to 3 tablespoons) as needed, and cook for about 5 minutes or until the lentils are fully cooked, stirring constantly. The mixture should be thick and hold together.
- Combine: Transfer the lentil mixture to a large bowl. Add the lemon juice, cilantro, and spring onion. Mix well and season with more lemon juice, and salt to taste. Add the wheat germ or quinoa and mix to incorporate. Add more until the mixture holds together well.
- Shape: Use your hands to form the balls. For larger lentil balls, use ¼ cup measurement, and for smaller balls, about 2 tablespoons.
- Optional for crispy balls: Transfer the lentil balls to a non-stick or lined baking sheet. Brush them lightly with olive oil (optional). Bake at 375ºF for about 25 minutes, or until golden brown. Set aside to cool for at least 5 minutes to firm up.
- For the chutney (optional): Transfer the dates and raisins to a small bowl. Add boiled water cover, about ¾ cup. Soak for about 15 minutes, or until softened. Drain and reserve the soaking water. Remove the pits from the dates. Transfer the dates, raisins, chopped peppers, lime juice, and kala namak to a blender. Add 1 tablespoon of the date-soaking water. Blend until smooth. For a creamier chutney, add the sunflower seeds and blend, adding more date-soaking water, 1 tablespoon at a time, until the desired consistency.
Notes
-
- Gluten-free: Add cooked quinoa or ground flax seeds to the cooked lentil mixture instead of wheat germ. Use ½ cup quinoa, or ⅓ cup flaxseed meal, adding more as needed.
- More wheat germ substitutes: ½ cup cooked fine bulgur, plus more as needed.
- For crispy lentil balls, bake or air fry.
- Air frying or baking is optional. They are delicious without further cooking.
- For serving: Vegan Turkish lentil balls taste incredible mashed with rice or farro and topped with chutney, falafel sauce, lemon herb tahini, and this oil-free Avocado Dressing.
Nutrition
Calories: 238kcal | Carbohydrates: 41g | Protein: 16g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 100mg | Potassium: 793mg | Fiber: 18g | Sugar: 3g | Vitamin A: 778IU | Vitamin C: 18mg | Calcium: 71mg | Iron: 6mg
