These deliciously soft lentil balls with a pistachio crust and a fresh yogurt dip evoke dreams of Arabian Nights. The interesting combination of ingredients in our Veggy Hot + Spicy mix, including chili, paprika, coriander, Ceylon cinnamon and hemp protein, guarantees a hot and spicy flavor.
Ingredients 4 Portions
- 200 gBrown lentils
- 150 gSmoked tofu
- 3 tbsp.Tomato puree
- 1 Lemon
- 2 tbsp.Linseed, crushed
- 1 Garlic clove
- 80 mlWater
- 200 gFlour
- 200 mlAlmond milk
- 40 gPistachios, Chopped
- 1 tsp.Sea Salt, Coarse
- 1 tsp.Pepper Black, Whole
- 2 tbsp.Veggy Hot+Spicy Seasoning Mix
For the yogurt dip
Cook the lentils according to the instructions on the packaging and allow to cool. Finely blend the lentils with the tofu, tomato puree, lemon juice, Veggy Hot & Spicy, linseed, garlic and water. Season the mixture with sea salt and ground pepper.
Preheat the oven to 180°C (356°F).
Mix the flour with the sea salt, ground pepper and almond milk until it forms a smooth paste. Place the chopped pistachios in a bowl.
Shape the lentil mixture into small balls by hand, using 1 tbsp. for each ball. Repeat the process with the remaining mixture. Roll the balls in the flour mixture first and then in the pistachios.
Place on a baking tray lined with baking parchment and bake for 25 minutes at 180°C (356°F) using the conventional oven setting. Meanwhile, mix all the ingredients for the yogurt dip.
Serve the balls warm with the dip and enjoy.