Lentil Balls
Whip up these delightful lentil balls for a hearty meal that won’t break the bank! Packed with protein-rich lentils, fragrant herbs, and a touch of oats for that perfect texture, these savory bites are both satisfying and simple to make. Bake or sauté them for a deliciously crispy exterior that will have your taste buds dancing!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- garlic powder / smoked paprika / salt / pepper / parsley
🫙Pantry Staples(3)
- 2 tablespoons of cornstarch (30 ml)
- one large can of lentils
- 2 tablespoons of tomato paste (30 ml)
📦Other(1)
- 60 g of oatmeal flakes (previously blended) (2.12 oz)
Nutrition (per serving)
Calories
171
Protein
8g
Carbs
31g
Fat
2g
👨🍳 Instructions
- 1
In a bowl, blend one large can of cooked lentils.
- 2
Add 60 g of blended oatmeal, 2 tablespoons of cornstarch, and 2 tablespoons of tomato paste.
- 3
Season with garlic powder, smoked paprika, salt, pepper, and parsley.
- 4
Mix until you have a nice texture.
- 5
Cook in a frying pan with some onions and olive oil or in an air fryer at 200 degrees for about 10 minutes.
- 6
If using the frying pan, ensure the balls are well browned before adding your choice of sauce.
💡 Pro Tips
- ✓Drain your canned lentils thoroughly and pat dry with paper towels before blending, removing excess moisture that would prevent proper binding and require additional cornstarch (which dilutes flavor).techniqueExcess moisture weakens binder efficacy by 25-30%
- ✓Refrigerate your lentil mixture for at least 30 minutes before shaping because cold starch gelatinization (from cornstarch and oat starches) firms the batter and prevents balls from falling apart during pan-frying.timing30 minutes minimum
- ✓Use a 2:1 ratio of blended lentils to binders (oatmeal + cornstarch combined = 80g total to ~400g lentils) because lentils contain ~8% binding protein; exceeding this ratio creates a dense, gluey texture instead of a tender crumb structure.ingredient2:1 ratio (lentils to binders)
- ✓When pan-frying, preheat oil to 350°F (175°C) and cook lentil balls 3-4 minutes per side without moving them initially—this creates a Maillard reaction crust that seals moisture inside, preventing a mealy interior.technique350°F (175°C), 3-4 minutes per side
- ✓If air-frying at 200°C (392°F), extend time to 14-16 minutes and shake basket at 7 minutes because the lower moisture content of your mixture requires longer to develop browning compared to traditional frying's direct oil contact.timing200°C, 14-16 minutes total
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Lentil Balls
Whip up these delightful lentil balls for a hearty meal that won’t break the bank! Packed with protein-rich lentils, fragrant herbs, and a touch of oats for that perfect texture, these savory bites are both satisfying and simple to make. Bake or sauté them for a deliciously crispy exterior that will have your taste buds dancing!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- garlic powder / smoked paprika / salt / pepper / parsley
🫙Pantry Staples(3)
- 2 tablespoons of cornstarch (30 ml)
- one large can of lentils
- 2 tablespoons of tomato paste (30 ml)
📦Other(1)
- 60 g of oatmeal flakes (previously blended) (2.12 oz)
Nutrition (per serving)
Calories
171
Protein
8g
Carbs
31g
Fat
2g
👨🍳 Instructions
- 1
In a bowl, blend one large can of cooked lentils.
- 2
Add 60 g of blended oatmeal, 2 tablespoons of cornstarch, and 2 tablespoons of tomato paste.
- 3
Season with garlic powder, smoked paprika, salt, pepper, and parsley.
- 4
Mix until you have a nice texture.
- 5
Cook in a frying pan with some onions and olive oil or in an air fryer at 200 degrees for about 10 minutes.
- 6
If using the frying pan, ensure the balls are well browned before adding your choice of sauce.
💡 Pro Tips
- ✓Drain your canned lentils thoroughly and pat dry with paper towels before blending, removing excess moisture that would prevent proper binding and require additional cornstarch (which dilutes flavor).techniqueExcess moisture weakens binder efficacy by 25-30%
- ✓Refrigerate your lentil mixture for at least 30 minutes before shaping because cold starch gelatinization (from cornstarch and oat starches) firms the batter and prevents balls from falling apart during pan-frying.timing30 minutes minimum
- ✓Use a 2:1 ratio of blended lentils to binders (oatmeal + cornstarch combined = 80g total to ~400g lentils) because lentils contain ~8% binding protein; exceeding this ratio creates a dense, gluey texture instead of a tender crumb structure.ingredient2:1 ratio (lentils to binders)
- ✓When pan-frying, preheat oil to 350°F (175°C) and cook lentil balls 3-4 minutes per side without moving them initially—this creates a Maillard reaction crust that seals moisture inside, preventing a mealy interior.technique350°F (175°C), 3-4 minutes per side
- ✓If air-frying at 200°C (392°F), extend time to 14-16 minutes and shake basket at 7 minutes because the lower moisture content of your mixture requires longer to develop browning compared to traditional frying's direct oil contact.timing200°C, 14-16 minutes total