These meatballs are delicious and full of goodness. They are similar to falafel in texture, packed with protein and flavor.
Quinoa is rich in nutrients and both simple and complex carbohydrates. With high protein, complex carbohydrates and a balanced amino acid content, quinoa is a great superfood to eat prior to working out as they provide protein for muscles building and complex carbohydrate for energy. Quinoa is also high in iron, fiber, vitamin A, folate, magnesium and phosphorous.
UNFAO (Food and Agricultural Organization) has officially declared 2013 as ‘The International Year of the Quinoa’.
Lentils are an excellent source of fiber and contain a lot of protein with virtually no fat. Eating lentils is a good way of increasing your energy levels. Protein and slow-burning carbs from the lentils will keep you well fueled for hours.
- 1cup quinoa
- 1 cup lentils
- 2 cloves garlic
- 2 tablespoon freshly chopped parsley
- 1 tablespoon freshly chopped dill
- 2 tablespoon freshly chopped green onion
- 1 tablespoon flax meal (I used whole flax seed and grind them in a coffee grinder)
- 3 tablespoons oat flour (I used rolled oats and grind them to oat flour)
- 1 tablespoon onion powder
- ½ teaspoon turmeric
- ½ teaspoon crushed red pepper
- 1 teaspoon freshly ground black pepper
- Salt to taste (I used ½ tablespoon)
- 1 tablespoon unsalted butter (for Vegan use additional spoon of olive oil)
- 1 tablespoon olive oil
1- Bring 1 cup of quinoa and 2 cups of water to a boil over medium-high heat. Reduce the heat, and then simmer for 15 minutes, until all liquid is absorbed, and the quinoa is fluffy. Remove from the heat and allow to cool.
2- While the quinoa is cooking, prepare the lentils. In second small saucepan, add lentils, 3 cups of water along with the 2 whole garlic cloves. Bring to boil, reduce heat to medium-low, and simmer uncovered for 20-25 minutes or until lentils are cooked. Drain thoroughly so that the lentils are dry. Allow to cool completely.
3- Place the cooled lentils and garlic in the bowl of a food processor and pulse until the lentils are mashed. The lentils will serve as glue to hold the meatballs together.
4- Transfer the mashed lentils to a large mixing bowl, add quinoa, parsley, dill, green onion, flax meal, oat flour, onion powder, turmeric, crushed red pepper, salt and pepper. Mix well with your hands. Place in refrigerator for 30 minutes before forming into balls.
5- Roll mixture into balls, cook the meatballs in large frying pan with one tablespoon unsalted butter and one tablespoon olive oil. Cook till the surface becomes crisp and brown. Meatballs are somewhat delicate and extra care should be given when frying.
6- Transfer to a plate let stand for about 10 minutes to allow them to firm up.
Note: Butter gives the meatballs a real flavorful taste, but avoid if you don’t want to use butter, just use additional oil instead.
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