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
  1. Cook lentils until done.
  2. Line a baking sheet with parchment paper and preheat oven to 180 °C.
  3. Chop garlic and onions and sauté in vinegar (about 4 tbs) for about 3 minutes until transparent.
  4. Add in chopped zucchini and sauté until tender. Separate veggies into two bowls and keep half to serve later.
  5. 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.
  6. Roll dough into balls and place onto your baking sheet.
  7. Bake about 20-25 minutes at 200°C until golden brown. Don't overbake! They should be still moist inside.
  8. Mayo
  9. Drain silken tofu and place with other ingredients in a food processor. Blend until creamy. Add salt and pepper if needed.
  10. 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