Lentil and Spinach Balls

These balls or fritters come together very quickly and are a great store cupboard standby.  They are like a lighter falafel and are very versatile, a snack, in a wrap or pitta bread or just on top of pilaf rice or a salad.  The recipe doubles up well, which is good as they are moreish!  The balls also freeze well. Another plus factor is that they are baked so low on fat.

 

Ingredients

tbsp oil 
1 finely chopped onion 
2 cloves garlic chopped
1/2 ts ground cumin
1 ts ground coriander
1 ts turmeric 
pinch cayenne or to taste
1/2 cup of dried red lentils, picked over, rinsed and drained
1 1/2 cup of water
1/2 ts salt
3/4 cup finely chopped fresh spinach or half cup frozen thawed 
1 tbsp finely chopped parsley 
squeeze of lemon juice
1 tbsp chia seeds
1 tbsp ground flax seeds
1 tbsp toasted sesame seeds
1/4 cup of breadcrumbs or oats slightly pulsed in food processor

Method

 Heat oil in pan and fry the onion and garlic till onion is soft. Add spices and lentils and cook for 1 minute stirring to combine.

Add water and salt and cook for about 10 minutes, add spinach, parsley and lemon juice and cook until the lentils are soft and all liquid is absorbed. (The mixture will be soft).

 Taste and adjust seasonings. Let mix sir for a couple of minutes drain if there is too much liquid. Transfer to a large bowl and add chia seeds, flax seed and sesame seeds and mix, Chill the mix in the fridge for 30 minutes.

Preheat the oven 220 C, Add the breadcrumbs to the mix, if it too sticky add more ( the mix should be soft, but still can shaped in to ball with a sticky mess)
The simplest way to make the balls is to use an ice cream  scoop! Place the balls on baking paper lined tray, spray or brush with oil ane for 20 minutes or till they are firm to the touch.

 These are yummy served with lemon tahini sauce.