Red Lentil Koftas (Vegan Kofte Balls) cover

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Red Lentil Koftas (Vegan Kofte Balls)

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Ingredients

Warning0 allergens identified

Red Lentil Koftas (Vegan Kofte Balls)

1 cup red lentils

4 cups water

½ cup walnutstoasted

1 red onionfinely diced

3 clove garlic pressed

1 tbsp tomato paste

2 tablespoons ground coriander

1 tbsp ground cumin

½ tsp cardamon

½ tsp allspice

1 tsp smoked paprika

1 tsp ground cinnamon

1 tsp salt

½ tsp black pepper

1 tsp red chilli flakes

¾ cup fresh parsley

¾ cup mint leavesstems discarded

3 tablespoons olive oil

Vegetable Oil

Start by washing the red lentils under cold water. Place them in a bowl and cover them with the water, allowing them to soak for 2 hours. This soaking process helps soften the lentils and improves the consistency of the mixture making it easier to combine.

After 2 hours, drain the soaked lentils through a sieve, ensuring you remove as much water as possible. To further drain excess water, place the sieve on a tea towel and let the lentils sit for a few minutes. This will help achieve the desired consistency for the kofta mixture.

While the lentils are soaking, prepare the other ingredients. Finely dice a red onion, press the garlic cloves, and finely chop the mint and parsley.

Heat olive oil in a frying pan over medium heat. Add the chopped onion and salt, fry for about 5 minutes, until softened. Then, add the pressed garlic, tomato paste, ground coriander, cumin, cardamon, allspice, paprika, cinnamon, pepper and chilli flakes (if using). Fry the mixture for an additional 2 minutes, stirring occasionally. If needed, add a little more oil to prevent sticking. Set the sautéed onions aside to come to room temperature.

In the same frying pan, toast the walnuts over medium-high heat for 6-7 minutes. Stir them frequently to avoid burning. Once toasted, remove the walnuts from the pan and set them aside to cool.

Transfer the drained lentils and walnuts to a food processor and blitz them until smooth. This will create a pureed consistency that will help bind the koftas.

In a large mixing bowl, combine the pureed lentils with the cooled fried spice and sauteed onion mixture and the chopped fresh herbs.

To shape the koftas, use an ice cream scoop or wet your hands with water to prevent sticking. Scoop or shape the lentil mixture into small balls or patties.

In a non-stick frying pan, heat 1 tablespoon of vegetable oil over medium heat. Cook the lentil koftas in two batches of six, making sure not to overcrowd the pan. Fry each batch for about 6-8 minutes, flipping them gently halfway through, until they turn golden brown and crispy on the outside.

Once cooked, remove the lentil koftas from the pan and drain them on a paper towel to remove any excess oil.

Baking Alternative

If you prefer a lighter cooking method or want to reduce the amount of oil used in your dishes, baking the Red Lentil Koftas is an excellent option. This alternative technique yields equally delicious results while offering a healthier twist. Here's how you can easily bake the koftas to perfection:

Preheat your oven to 400°F and lightly oil a baking tray and line it with parchment paper. This ensures that the koftas won't stick to the tray during the baking process.

Shape the lentil mixture into small, uniform patties using either an ice cream scoop or wet hands. This step remains the same as when frying the koftas.

Place the shaped koftas on the prepared baking tray, leaving a small gap between each one to allow for even heat distribution.

Bake the koftas in the preheated oven for approximately 20-25 minutes, or until they turn golden brown and develop a slightly crispy exterior. You can gently flip them halfway through the baking time to ensure even browning on both sides.

Once fully baked, remove the tray from the oven and let the koftas cool for a few minutes. This allows them to firm up slightly, making it easier to handle and serve.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Your Spices First 🌶️
Lightly toast the cardamom, cumin, coriander, and allspice in a dry pan for 30 seconds before adding to the mixture to unlock their essential oils and deepen their aromatic complexity.
Pulse Walnuts Carefully ⚙️
Pulse walnuts to a coarse meal rather than fine powder—this creates better texture and prevents the mixture from becoming too dense and paste-like when combined with cooked lentils.
Chill Before Shaping 🧊
Refrigerate the kofta mixture for at least 30 minutes before shaping; this prevents them from falling apart during cooking and helps them develop a beautiful golden crust.
Double-Sear Method 🔥
Sear koftas in vegetable oil on high heat first to create a crispy exterior, then finish in the oven at 375°F for 10 minutes to ensure even cooking without burning the outside.
Fresh Herb Layering 🌿
Mix half the fresh mint and parsley into the kofta mixture and reserve the rest as a garnish; this creates complex flavor depth while the fresh herbs on top provide bright finishing notes.