Turkish Vegan Lentil Balls (Mercimek Köftesi)
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
5 servings
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Calories
362 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Turkish
Turkish Vegan Lentil Balls (Mercimek Köftesi)
Description
This recipe blends red lentils cooked until soft and combined with fine bulgur which absorbs moisture and softens during a resting period, producing a sticky base mixture. Onion and garlic sautéed in olive oil alongside tomato paste add caramelized flavor and moisture. Fresh herbs like parsley and green onions introduce brightness, while spices including cumin, salt, black pepper, and Aleppo pepper provide subtle heat and aromatic undertones. The mixture is finished with olive oil to improve texture and binding.
The mixture is shaped into finger-like cylinders which maintain their form due to the correct balance of moisture from the lentils and bulgur. Chilling before serving helps set the shape and intensify the flavors. These lentil balls are typically served cold with fresh lemon to squeeze over and lettuce leaves to use as wraps, making a light, flavorful vegan appetizer or side dish.
The recipe yields around 25-30 lentil balls, enough for 5-6 people. Using fine bulgur is essential to prevent crumbliness and achieve a smooth texture, and excess water must be drained from lentils for proper stickiness. For a spicier variation, cayenne pepper can be added.
Ingredients
- 1 cup red lentils
- 1 1/2 cup bulgur fine
- 3 tbsp olive oil
- 1 onion chopped
- 4 cloves garlic
- 2 tbsp tomato paste
- 1 1/2 cups parsley chopped, fresh
- 1 cup green onion chopped
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Aleppo pepper
- 1/3 cup olive oil
Instructions
- In a sauce pan cook the lentils with 3 cups of water until they have absorbed the water and are cooked.
- Turn the heat off, add in the bulgur and cover with the lid. Let it sit for 30 minutes.
- Heat olive oil in a frying pan and saute onion and garlic until golden. Add in tomato paste and cook for a few minutes. Turn the heat off.
- Place the red lentil and bulgur mixture in a large bowl. Add in the onion mixture and mix.
- Add in the parsley, green onions, cumin, salt, pepper and Aleppo pepper.
- Add in the olive oil and mix well.
- Start shaping the vegan lentil meatballs into long cylinders and place them on a platter.
- Chill for an hour in the fridge and serve with fresh lemon and lettuce.
Notes
- The recipe makes 25-30 lentil balls, serving 5-6 people.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Ensure lentils are not watery to allow the mixture to stick and hold its shape.
- Use fine bulgur instead of coarse for a smoother, easier-to-shape mixture.
- Aleppo pepper adds flavor without heat; add cayenne for spiciness if desired.
- If the mixture is too dry, add olive oil one tablespoon at a time to improve binding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Sodium | 308mg | 13% |
| Potassium | 620mg | 13% |
| Fiber | 13g | 52% |
| Sugar | 3g | 6% |
| Vitamin A | 1946IU | 39% |
| Vitamin C | 33mg | 37% |
| Calcium | 75mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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