Turkish Vegan Lentil Balls (Mercimek Köftesi)
These vegan lentil meatballs are a Turkish classic. Made with red lentils and bulgur, these meatballs are usually served with lettuce and herbs.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup red lentils
- 1 1/2 cup fine bulgur
- 3 tbsp olive oil
- 1 onion (chopped)
- 4 cloves garlic
- 2 tbsp tomato paste
- 1 1/2 cups fresh parsley (chopped)
- 1 cup green onion (chopped)
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Aleppo pepper
- 1/3 cup olive oil
Instructions
- 1
In a sauce pan cook the lentils with 3 cups of water until they have absorbed the water and are cooked.
- 2
Turn the heat off, add in the bulgur and cover with the lid. Let it sit for 30 minutes.
- 3
Heat olive oil in a frying pan and saute onion and garlic until golden. Add in tomato paste and cook for a few minutes. Turn the heat off.
- 4
Place the red lentil and bulgur mixture in a large bowl. Add in the onion mixture and mix.
- 5
Add in the parsley, green onions, cumin, salt, pepper and Aleppo pepper.
- 6
Add in the olive oil and mix well.
- 7
Start shaping the vegan lentil meatballs into long cylinders and place them on a platter.
- 8
Chill for an hour in the fridge and serve with fresh lemon and lettuce.