These little neatballs can be enjoyed with homemade marinara, cashew cream sauce or even with pesto on top of pasta, spaghetti squash or in a wrap. I like to use french lentils for these, you can buy them pre-cooked and vaccume sealed at some stores. I’m old skool and cook the dried ones from the bulk section at the health food store with a pinch of salt and a dash of cumin and coriander. If you use packaged lentils you may need to add a little water to the food processor to get the right texture.
- about 12-15 neatballs
- Difficulty Level Easy
- (0 /5)
- 0 ratings
- 2 cups cooked lentils
- 1 tbs fennel seed
- half cup chopped fresh fennel
- 3 green onions diced
- handful of parsley chopped
- 1/3 cup ground flax meal
- 2 tbs coconut or high heat oil
- salt to taste
- 1 tsp garlic or onion powder or both
- 1/2 cup lightly ground oats
- Cook lentils until tender using 3-1 water ratio (3 cup water to 1 cup lentil) if using cooked packaged lentils skip this step.
- In a medium pan saute onion, fennel and fennel seeds for 5-7 min until tender using a little high heat oil. set aside.
- In a food processor add lentils and blend until most of the whole lentils are ground up, adding a little water as needed to keep the blade spinning. You don't want them to be too watery or it will be harder to form into balls.
- Scoop mixture from food processor into a mixing bowl and add sautéed fennel and onions, add parsley, flax meal, ground oats, salt to taste and a little high heat oil such as coconut.
- Gently form into balls and place on a baking sheet, brush with additional oil and bake at 375 for 15-20 min. You can also pan fry these depending on how wet your mixture is.
- Serve with you favorite sauce over noodles or veggie pasta spirals!
Read more about this chef..