As the healthy cheffy guy I’m always looking for snack ideas for myself and the missus. Things I can keep in the fridge as a grab and go. This is one of our latest go-to’s. I actually made these a couple of weeks back and gave one to my little boy who, at first bite, proceeded to do a bite and drop all over the floor. Not one to give up I shoved or (because his mother’s reading this) gently eased it back in his gob for another go. Surprisingly he went for it….on the fifth attempt. Either way same result and the point is that he now likes them. So if my 14 month old likes these bad boys you guys will devour them. Tuck in!
Serves roughly 15 – 20 balls
2 cups lentils – dry
2 tbsp ground cumin
1 tbsp ginger – grated
2 cloves garlic – minced
1 small onion – finely chopped
1/4 cup fresh parsley – chopped
1 lemon zested & juiced
2 tbsp olive oil
Preheat oven 400°F.
Cook the lentils per the instructions but add the cumin and a good pinch of salt to the water. By doing this you’ll be getting some additional flavor into the lentils as they cook. Trust me, you’ll notice the difference.
While the lentils are cooking, saute the onions in olive oil on medium/low heat for 3 minutes until they start to soften. You don’t want any color, just soft onions. Add the garlic and ginger and saute for another couple of minutes. Remove from heat and set aside.
Once lentils are cooked, drain and and let cool slightly. In a large mixing bowl add lentils, onion/garlic/ginger mixture, parsley, 1 egg, lemon zest & juice, pinch S&P.
With clean hands mix thoroughly. You want to squash the lentil mix a little while combining so the mixture comes together.
On a parchment or Silpat lined oven tray, spoon out individual portions forming them into ball shapes. Pop in oven for 20 minutes to crisp up.