Turkish Red Lentil Balls with Herbs and Spices
Mercimek Köftesi
These protein-packed vegetarian balls taste earthy and herbaceous with a hint of spice from red pepper flakes. They have a firm yet tender texture with bright green parsley and scallions throughout. Perfect as a healthy appetizer or light meal that's both satisfying and naturally vegan.
Ingredients
Instructions
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Cook the lentils
Rinse red lentils under cold water until water runs clear. Bring 600ml water to boil over high heat for 2-3 minutes. Add lentils and reduce to medium heat. Cook for 15-18 minutes until lentils are completely soft and mushy when pressed with a spoon. Do not undercook as they won't bind properly.
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Add bulgur mixture
Stir fine bulgur into the cooked lentils over low heat for 1-2 minutes until well combined. Remove from heat and let stand for 20-25 minutes until bulgur absorbs all liquid and mixture cools to room temperature. Do not skip the cooling time or the mixture will be too hot to handle.
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Prepare aromatics
Finely dice onion into 3mm pieces. Heat 2 tbsp olive oil over medium heat for 1-2 minutes. Add onion and cook for 8-10 minutes until soft and golden. Add tomato paste and cook for 2 minutes until fragrant and darkened. Do not let the paste burn or it will taste bitter.
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Mix herbs and spices
Finely chop parsley and scallions including green parts. Add the cooled onion mixture, herbs, cumin, red pepper flakes, salt, pepper, and remaining olive oil to the lentil mixture. Mix thoroughly with clean hands for 3-4 minutes until well combined and mixture holds together. Do not overmix or it will become gummy.
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Shape and chill
Wet your hands with cold water. Take walnut-sized portions and roll into oval balls, reshaping as needed. Place on a tray and refrigerate for 30-45 minutes until firm. The mixture should hold together without cracking. Do not skip chilling or the balls will fall apart when serving.
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Finish and serve
Arrange chilled lentil balls on a serving platter. Squeeze fresh lemon juice over the top just before serving. Garnish with additional parsley if desired. Serve at room temperature for best flavor and texture. Do not add lemon too early or it will make the balls soggy.
Tips
Cooking Tips
Make sure the lentil-bulgur mixture is completely cool before adding herbs and forming balls. Wet hands prevent sticking and create smoother surfaces. The mixture should be moist but not wet.
Alternatives
Substitute fine bulgur with quinoa for gluten-free version, though texture will be slightly different. Fresh mint can replace half the parsley for a more aromatic flavor profile.
Serving & Storage
Traditionally served with lettuce leaves, sliced tomatoes, and lemon wedges as part of a meze spread. Store covered in refrigerator for up to 3 days. Best served at room temperature.
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