Middle Eastern Lentil Walnut Mushroom Meatballs
Ingredients
Mushrooms
- 1 tbsp neutral oil
- 3 cups cremini mushrooms, chopped
- 1 medium yellow onion, chopped
- 1/2 tbsp maple syrup
- 1 tsp sea salt
Meatballs
- 1 1/2 cups cooked lentils
- 3/4 cup walnuts
- 1 1/2 tbsp low sodium soy sauce
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp chipotle powder (optional)
- 1/2 tsp sumac
- 1/2 tsp cumin
- 2 tbsp tomato paste
- 1 cup oat flour
- 1 1/2 tbsp neutral oil
Tzatziki
- 1 cup cucumber, grated
- 1 cup plant-based yogurt
- 1 medium garlic clove, grated
- 2 tbsp mint, chopped
- 2 tbsp dill, chopped
- Juice from 1 lemon
- 1 tsp sea salt
Preparation
Heat up the oil on medium low in a skillet and once shimmery add the mushrooms, onions, maple syrup and sea salt. Cook, stirring occasionally, until caramelized and golden, about 12 minutes. Let cool for 5-10 minutes.
In a food processor, combine the cooked mushrooms with the lentils, walnuts, soy sauce, seasonings and tomato paste. Pulse until almost completely broken down but still a little coarse.
Transfer the mixture to a bowl and add the oat flour 1/3 cup at a time and knead until the mixture is slightly wet but easy to shape.
Line the basket of your air fryer with parchment paper or preheat oven to 400°F and line a sheet pan with parchment paper. Roll the dough into 16 medium-sized balls and place in the air fryer basket or on the sheet pan and drizzle with the neutral oil.
Fry in the air fryer at 400°F for 18 minutes, flipping once halfway through, or bake in the oven for 25-30 minutes, flipping once halfway through.
Tzatziki
Place the grated cucumber in a towel, lightly sprinkle with sea salt and let sit for 5 minutes, then wrap up in the towel and squeeze out all the water.
Combine the cucumber in a bowl with the plant-based yogurt, grated garlic, chopped mint, chopped dill, lemon juice and sea salt. Mix well and serve chilled.
Serving suggestions
Serve the meatballs with toasted naan, shredded romaine, baby peperoncinos, quinoa, fresh dill, mint, scallions and tzatziki sauce.
