Thursday, February 12, 2015

Lentil meatballs (vegan of course!)


1 onion, finely chopped
2 tsp oregano
1 tsp garlic
1 tsp liquid smoke
1 tablespoon tamari or soy sauce
3 cups cooked lentils
4 tablespoons flour buckwheat, garbanzo (whatever you have)
Mix everything except for flour in a mixing bowl.  Use an immersion blender to blend about ½ the mixture.  Add in the flour to thicken to a cookie-dough consistency.

Roll into balls or use a 1-inch scoop.

Bake at 375 degrees for 10 minutes and then go in 5 minute increments until crispy (mine cooked for about 20 minutes)



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