Lentil and Couscous Meatballs - Vegan

Name: Lentil and Couscous Meatballs - Vegan - Fabiana C.
Ingredients: 1 can of boiled lentils (drained; rinsed; and brought to a boil again; then drained again) 3 tablespoons of pre; cooked couscous (mixed with 3; 4 tablespoons of hot water and left to swell; cooled) 1 tablespoon of sunflower oil (but use whatever you want) salt 1 small onion (which I did not use) 1; 2 cloves of garlic (I did not use) chopped fresh parsley (I dont remember if it was in the original recipe; but I like it and added it) 1 tablespoon of chickpea flour (which I did not use)

Savory - Lentil and Couscous Meatballs - Vegan by Fabiana C. - Recipia

To prepare these delicious lentil meatballs with couscous, we start by making sure we have all the ingredients ready. In a food processor, we add the onion, garlic, and lentils, which we will blend until we obtain a homogeneous mixture. If we do not have a food processor, we can use a meat grinder, making sure to chop everything as finely as possible. After we have obtained a fine paste from these ingredients, we add the couscous that has been previously swollen in warm water – this will give volume and texture to our meatballs. We continue by adding olive oil, salt, and finely chopped parsley. If you want to add an additional nutritious ingredient, chickpea flour is an excellent choice. However, if you do not have it on hand, it is not a problem; the meatballs will be just as tasty without it. After mixing all the ingredients well with a wooden spoon, we close the container and let it rest in the fridge for about 30 minutes. This step is essential, as the mixture will firm up, making it easier to form the meatballs. If you notice that the mixture is too soft, you can add a little breadcrumbs to achieve the desired consistency. While the mixture cools, we prepare the pan. We heat it well so that the meatballs fry evenly. We form the meatballs into hamburger shapes, making sure they are of equal size to cook evenly. If you wish, you can roll them in breadcrumbs, cornmeal, or chickpea flour, but I prefer to leave them plain to let the natural flavors shine through. We fry them over medium to high heat on both sides for a few minutes until they become golden and crispy. Alternatively, you can bake the meatballs in the oven at a temperature of 180 degrees Celsius for about 20 minutes, turning them halfway through. These lentil meatballs with couscous are delicious both warm and cold, making them ideal for a quick lunch or a healthy snack. You can serve them alongside a fresh salad or with a yogurt and dill sauce for an extra burst of flavor. When you try them, you will discover how versatile and nutrient-rich this dish is!

Ingredients

1 can of boiled lentils (drained
rinsed
and brought to a boil again
then drained again) 3 tablespoons of pre
cooked couscous (mixed with 3
4 tablespoons of hot water and left to swell
cooled) 1 tablespoon of sunflower oil (but use whatever you want) salt 1 small onion (which I did not use) 1
2 cloves of garlic (I did not use) chopped fresh parsley (I dont remember if it was in the original recipe
but I like it and added it) 1 tablespoon of chickpea flour (which I did not use)

Lentil and Couscous Meatballs - Vegan

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