Lentil & Chickpea Ball(-ish)s

I used to be a total-carnivore, eating meat two times a day, and considering a meal without meat not a “real meal”. But those days are over now, and I have been eating healthier things for a couple of years. And I really love playing with legumes and creating new recipes. These balls (flat balls, actually. I can’t find the right words to describe these things.) is one of these recipes. They can also be used to make vegetarian-burgers, and taste like meatballs because of the spices they have.

I made a batch of these balls, and stored in my freezer for using them later, because this recipe makes 25 balls. Anyway, enjoy..

Lentil and Chickpea Balls

makes 25 balls

Ingredients:

- 1 cup lentils

- 2 cups chickpeas

- 1 large onion

- 1 clove garlic

- 75 gr. (2,65 oz.) bread (use just the soft, inner part of the bread)

- 1/2 cup walnuts

- 1 egg

- 1/4 cup olive oil

- 2 tablespoons tomato paste* (optional)

- 1/2 teaspoon ground cloves

- 2 teaspoons allspice

- 1 teaspoon ground red pepper

- 2 teaspoons cumin

- 5 teaspoons ground thyme

- 1 teaspoon black pepper

- salt

* Tomato paste (”salca” in Turkish) is a commonly used ingredient in Turkish cuisine. It is basically concentrated tomato puree. Follow this link for more information, or buy from Amazon.com.

Directions:

Boil the lentils and the chickpeas. Process them in a food processor (You don’t have to process them very well. I like their texture).

Wash the bread with water, and squeeze it (It should be moist but not wet).

Process the onion, garlic and walnuts together in a food processor.

Mix all the parts and knead the mixture well. Form 5 cm (~2-inch) flat balls.

Grill the balls or cook them on a lightly greased pan (You can dip the balls into flour for a smoother surface).