Spiced Lentil Kofta Meatballs

These vegan kofta meatballs are hearty, warmly spiced and crisp up beautifully in the pan. Made with oats, mixed seeds and lentils, they’re simple, satisfying and just as good tucked into flatbreads as they are served with salad and sauce.

Makes: Approximately 14-16 meatballs or 8-10 patties

Preparation time: 5 minutes

Ingredients

• 120g cooked green or brown lentils, well drained
• 60g rolled oats
• 40g mixed seeds, such as pumpkin, sunflower and sesame seeds
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp olive oil, divided, plus extra for frying
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• Black pepper, to taste
• 2 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 2-3 tbsp water, as needed

Method

1. Heat 1 tablespoon of the olive oil in a frying pan over medium heat. Add the diced onion and cook for 4-5 minutes, or until softened and translucent. Add the garlic and cook for another minute, stirring regularly. Remove from the heat and leave to cool slightly.
2. Add the lentils to a large bowl and roughly mash them with a fork, leaving some texture.
3. Add the oats, mixed seeds, cooked onion and garlic, remaining tablespoon of olive oil, spices, salt and black pepper. Add the tomato paste and soy sauce, then mix everything together until well combined.
4. Add the water one tablespoon at a time until the mixture holds together when firmly pressed. It should feel moist and easy to shape, but not wet or sticky.
5. Using slightly damp hands, shape the mixture into small balls or flatten it into patties. Chill for 10 minutes, when time allows, to help the kofta firm up before frying.
6. Heat a little oil in a non-stick frying pan over medium heat. Add the kofta and cook for 2-3 minutes on each side, turning carefully, until golden and crisp all over.

Serving Ideas

• Stuff into warm flatbreads with couscous salad and tahini or a yogurt-style sauce
• Serve over couscous or rice with roasted vegetables
• Add to bowls with hummus, pickles and fresh herbs

Notes

• No lentils? Swap them for mashed chickpeas or butter beans.
• Spice it up: Add chilli flakes or a spoonful of harissa paste.
• For a crispier exterior: Lightly roll the shaped kofta in additional sesame seeds before frying.
• Oven option: Place on a lined baking tray, brush or spray lightly with oil and bake at 200°C for 18-20 minutes, turning halfway through.