We spent months perfecting these spiced lentil ‘meatballs’, and they’ve become a go-to.
Bold, fiery, protein-packed, and delicious with flatbread and creamy mint yoghurt.
Tips:
Gluten-free and soy-free option: Simply swap the flatbreads for gluten-free ones (or serve with rice or quinoa) and use a soy-free yoghurt alternative such as coconut, oat, or almond yoghurt.
Shaping tip: while the meatballs are still warm from the oven, gently reshape them into neat rounds – this helps them hold their shape beautifully.
More tips:
Make sure the lentils are properly cooled before mixing into the bowl, otherwise the mixture can turn sticky.
If your mixture feels too wet, add an extra spoonful of chickpea flour. Too dry? A drizzle of olive oil will help bind it.
These taste even better the next day – store leftovers in the fridge for up to 3 days and reheat in the oven before serving.
You can also freeze the meatballs after baking. Let them cool, then freeze in a single layer. Reheat directly from frozen in a hot oven.
Rinse the lentils in a sieve, then transfer to a saucepan with the water. Bring to the boil, then simmer on a low heat, covered, for 18-20 minutes or until all the liquid has been absorbed. Transfer to a plate and set aside to cool.
Preheat the oven to 180°C fan / 200°C / 400°F and line a baking tray with paper.
In a large mixing bowl, combine the onion, garlic, parsley, raisins, 2 tablespoons of harissa paste, chickpea flour, lemon zest, and a pinch of salt. When the lentils have mostly cooled, add them to the bowl and mix well.
Shape the mixture into 12 evenly sized balls and place them on the tray. Bake for 25 minutes, turning halfway.
Meanwhile, combine the cucumber and tomatoes in a bowl with juice from half the lemon and a pinch of salt.
Chop most of the mint leaves, saving a few for garnish. Mix the chopped mint with the yoghurt, the remaining lemon juice, and a pinch of salt.
In a small bowl, stir together the remaining 2 tablespoons of harissa paste with 2 tablespoons of olive oil.
Remove the lentil meatballs from the oven and, while they’re still warm, gently reshape them into neat balls. Brush all over with the harissa oil, then return to the oven for 1 more minute.
To serve, spoon the mint yoghurt into bowls, top with the tomato-cucumber salad, lentil meatballs, and pickled red onion. Finish with the reserved mint leaves, freshly ground black pepper, and any leftover harissa oil. Serve with warm flatbread.
