Cranberry Lentil Balls with Mayo and Pita |
Author: Annelina Waller
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
- 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.
If you have a rice cooker where you also can steam veggies, you can just throw everything in the cooker.
Add a bit of corn semolina or flour if the texture is too wet to form balls.
Recipe by Annelina Waller at https://annelinawaller.com/cranberry-lentil-balls-with-mayo-and-pita/
3.5.3208