Always use organic when possible
Makes 25 balls
2 cups cooked red lentils, drained very well
1 cup cooked quinoa
6 Tbsp sun dried tomatoes, chopped well
2 Tbsp ground flax seed
6 Tbsp shelled hemp seeds
2 Tbsp oat flour
2 Tbsp nutritional yeast
2 tsp oregano, dried
1 tsp garlic powder
1 tsp onion powder
1/3 tsp salt
1/4 tsp freshly ground black pepper
1 1/4 cup gluten free bread crumbs
In a food processor, add all the ingredients except the bread crumbs.
Pulse 7-9 times. Ingredients should be well combined.
Do not over mix.
In a shallow bowl, add the breadcrumbs.
With a tablespoon, scoop out bean mixture and mold into a ball with hands..
Gently shape them.
Coat bean balls in the bread crumbs one at a time by rolling them in the crumbs.
You can cook them “meatballs” two ways.
In a skillet over medium heat, add 3 tablespoons of coconut oil.
Add bean balls, turn over every 25 to 30 seconds until golden and heated through. About 7-10 minutes.
Pre heat oven to 400F.
On a baking sheet lined with parchment paper, add the meatballs.
Bake for 10 minutes.
Rotate sheet and cook for 5 more minutes.
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