My family and I are a meat-and-potatoes kind of bunch. My dad’s idea of a perfect meal involves a juicy steak, my mom loves a hearty pot roast, and even my little brother can’t resist a good burger. So, when I announced I was going to try a vegan recipe, let’s just say I was met with raised eyebrows and skeptical snorts.
But then I stumbled upon Mercimek Köftesi, a Turkish lentil dish that promised to be an explosion of flavor and texture, all without a single ounce of meat. Intrigued, I decided to give it a shot. And let me tell you, it was a game-changer.
Not only were these lentil “meatballs” absolutely delicious, but they also managed to win over my die-hard carnivore family. They were crispy on the outside, soft and flavorful on the inside, and packed with a satisfyingly savory punch. Plus, they were incredibly easy to make, using simple ingredients that I already had in my pantry.
So, if you’re looking for a way to sneak some more plant-based goodness into your diet, or if you just want to try something new and exciting, I urge you to give Mercimek Köftesi a try. You might just surprise yourself (and your family) with how much you love it!
The Secrets in the Lentils
The star ingredient in this dish is, of course, the lentils. I used green lentils for their earthy flavor and slightly al dente texture, but you could also use brown lentils if that’s what you have on hand. Just be sure to cook them until they’re nice and soft, so they mash up easily.
But here’s the secret weapon that takes these lentil “meatballs” to the next level: a touch of mashed banana. Yes, you read that right! Banana adds a subtle sweetness and moisture that keeps the meatballs from drying out. Trust me, it’s a game-changer.
Spice Up Your Life
The other key to these lentil “meatballs” is the spice blend. I used a combination of black pepper, cumin, paprika, and thyme, but you can adjust the spices to your liking. Want a little kick? Add a pinch of cayenne pepper. Feeling adventurous? Try a touch of smoked paprika. The possibilities are endless!
Let’s Get Cooking!
Now, onto the fun part: the actual cooking! Here’s what you’ll need:
Ingredients
- 2 cups flat green or brown lentils
- 1 small banana
- 3 tablespoons of bread flour
- 1.5 cups of breadcrumbs
- 1 onion, grated and strained
- 2 cloves of garlic, minced
- Black pepper, cumin, paprika, thyme, salt*
- 2 tablespoons of olive oil
- Liquid oil for frying
Instructions
- Soak lentils overnight with ample water to cover. Drain well. Cook with fresh water until soft. Cool, drain.
- Place in a bowl with banana. Blend/mash together.
- Add seasonings* (looked like about 1 tsp cumin, 2 tsp paprika–I use one tsp; 1-1/2 tsp dried thyme, and black pepper & salt to taste); onion, garlic, and flour and mix well.
- Add breadcrumbs slowly until thick and mixture holds shape when formed. Cover and place in refrigerator to rest for 20 minutes.
- Form into balls or small patties. Brush with olive oil.
- Bake in oven @ 200C or 400F for 20 minutes. Or fry in oil, turning carefully, until browned on both sides. Drain on paper towels.
Tips
- If the mixture is too wet, add a little more breadcrumbs. If it’s too dry, add a little water or mashed banana.
- You can also bake these lentil “meatballs” instead of frying them. Preheat your oven to 400 degrees F (200 degrees C) and bake for 20-25 minutes, or until golden brown.
- Get creative with your dipping sauce! Try a yogurt-based sauce, a tangy tomato sauce, or even a simple drizzle of olive oil and lemon juice.
- These lentil “meatballs” are also great for meal prep! Make a big batch and store them in the fridge for up to 3 days. Reheat them in the oven or microwave before serving.
