A vegan dinner of Lentil & Chickpea Balls with salad, steamed vegetables and tahini sauce (adapted from a Donna Hay recipe).
LENTIL AND CHICKPEA BALLS:
400 g cooked chickpeas
1/2 cup lentils
1 tablespoon dried basil
1 chopped shalot
3 cloves of garlic
Salt & pepper to taste
Cook lentils in 2 cups water for 15 minutes, drain. Add all ingredients to a food processor and mix until well combine. Roll into balls and coat with sesame seeds. Bake on a prepared tray for 20 minutes or until brown.
Serve with tahini dressing (tahini, lemon juice, salt, garlic and hot water to thin), seasonal vegetables and/or salad.
You could add a very small amount of coconut flour or a bit of rice flour to the mix after processing and make into patties and fry if you prefer.
Enjoy - N x