Cranberry Lentil Balls with Mayo and Pita? Or just the cranberry lentil balls?
Nothing is no option 🙂 xX
I made this recipe 3 times and I’m so happy with the result because this version is better in the oven as fried in the pan.
This saves:
- time
- the shower after
- and some calories :).
And I guess we all know that usually, lentil balls turn out better if you pan-fry them until crispy and golden.
Here we go perfectly with the oven-baked ones and no worries, this come crispy outside and slightly moist inside. You just need to take care, that you don’t overbake like I actually did on my first try. These pictures happened on my first try tho. So yours could look a little bit moister on the inside.
- Pitas (as many as you want)
200 g dark lentils- 30 g dried cranberries
- 1 zucchini (1/2 to serve with pita)
- 1 large onion
- 2 cloves garlic
- 2 tsp mustard
- 4 tbs Tamari sauce
- 4 tbs apple vinegar
- 2 handful coriander, washed (1 handful to serve with pita)
- ½ avocado to serve
Dressing- 200 g silken tofu
- 2 tbs vinegar
- 2 tsp soy or Tamara sauce
- 1 tbs mustard
- 1 tbs maple syrup or a small handful of dates
- ½ tbs dried mint leaves
- Cook lentils until done.
- Line a baking sheet with parchment paper and preheat oven to 180 °C.
- Chop garlic and onions and sauté in vinegar (about 4 tbs) for about 3 minutes until transparent.
- Add in chopped zucchini and sauté until tender. Separate veggies into two bowls and keep half to serve later.
- Chop coriander and place in a food processor. Add lentils, veggies, mustard, Tamara sauce, cranberries and process into a rough mixture. A hand blender works great too.
- Roll dough into balls and place onto your baking sheet.
- Bake about 20-25 minutes at 200°C until golden brown. Don't overbake! They should be still moist inside.
- Mayo
- Drain silken tofu and place with other ingredients in a food processor. Blend until creamy. Add salt and pepper if needed.
- Serve your lentil balls with Mayo, sautéed veggies and more vegetables of your choice in your pita.
Add a bit of corn semolina or flour if the texture is too wet to form balls.
Have you tried the cranberry lentil ball recipe?
I’d love and give you a huge hug in case you’d leave me a comment down below. Or mention your recreation on social Media using my hashtag #foodwithoutregrets.
Namste, Your
Annelina
These sound great! In your instructions you mention sautéing in vinegar and I was wondering what amount to use,and what kind of vinegar? And you! 🙂
Hello, thank you so much. I used 4 tbs so enough that it should not stick in the pan. I’m sorry, I mentioned it in the German recipe. Thank you for asking. I’ll add it to the English Version too. xX
Hello.. I made these tonight but the mixture came out way to wet to make into balls, I ended up having to add oat flour to it in order to roll them.. Not sure why??
Hello Amanda, thank you for your comment and feedback! It depends on how much zucchini you use and how you cook the lentils (the water needs to be totally absorbed). I tried it 3 times with different lentils so I think it’s more because of the water amount from the zucchini. Oat flour is a good solution if the balls turn out too wet. I’ll add it!