Go Back
Lentil Meatballs in Tahini Turmeric Sauce
Alyssa

Lentil Meatballs in Tahini Turmeric Sauce

Delicious Lentil Meatballs in Tahini Turmeric Sauce—vegan, gluten-free, and full of flavor. A hearty main dish packed with protein and spices.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

For the sofrito:
  • 2 tbsp olive oil - This provides a rich base flavor and helps sauté the vegetables properly.
  • 1 red bell pepper diced - Adds sweetness and a pop of color to the dish.
  • 1 onion diced - Enhances the savoriness of the dish.
  • 2 garlic cloves minced - Offers aromatic depth and flavor.
For the lentil meatballs:
  • 1 cup uncooked black lentils - The main protein source providing fiber and texture.
  • 2 cups cooked quinoa - Adds additional protein and bulk. It's also gluten-free!
  • 1 tsp grilling seasoning - Gives the meatballs an earthy flavor.
  • ½ tsp Aleppo pepper - Infuses a gentle heat and unique flavor.
  • ½ tsp cumin - Complements the lentils with its warm spice.
  • ½ tsp salt - Enhances overall flavor.
  • ½ cup fresh cilantro chopped - Freshness that brightens the dish.
  • 1 flax egg or 1 large egg - Acts as a binding agent, helping hold the meatballs together.
  • ½ cup vital wheat gluten - Provides a chewy texture to mimic traditional meatballs.
  • ¼ cup garbanzo bean flour - Adds a nutty flavor and assists with binding.
  • 2 tbsp olive oil - Used for frying enhancing flavor and texture.
  • Oil for frying or Cooking Spray for baking - Depending on your cooking method preference.
For the tahini turmeric sauce:
  • 1 cup tahini - The star ingredient providing a creamy base for the sauce.
  • ⅓ cup lemon juice - Adds acidity and brightness.
  • ¾ tsp salt - Important for flavor balance.
  • 1 tsp turmeric - Offers vibrant color and is known for its health benefits.
  • ⅛ tsp black pepper - Enhances the flavors in the sauce.
  • 1 garlic clove grated - Contributes savory depth.
  • 1 cup water - Used to achieve desired sauce consistency.

Method
 

  1. Cook the lentils: In a pot, combine 1 cup uncooked black lentils with salted water. Cook for 15-20 minutes or until tender. Drain and set aside.
  2. Prepare the quinoa: Simultaneously, cook 2 cups of quinoa according to package instructions until fluffy. Set aside.
  3. Sauté the sofrito: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add diced red bell pepper, diced onion, and minced garlic. Sauté for 5-7 minutes, until softened. Transfer to a bowl.
  4. Combine ingredients: Add the cooked lentils to the sofrito along with 2 cups of quinoa, 1 teaspoon grilling seasoning, ½ teaspoon Aleppo pepper, ½ teaspoon cumin, ½ teaspoon salt, ½ cup chopped cilantro, 1 flax egg (or 1 large egg), ½ cup vital wheat gluten, and ¼ cup garbanzo bean flour. Mix well and mash into a chunky dough consistency. Chill in the refrigerator for 10 minutes.
  5. Form the meatballs: Using a scoop, form the mixture into 32 evenly sized meatballs.
  6. Fry or bake the meatballs: To fry, heat 2 tablespoons of olive oil in a pan over medium heat. Cook the meatballs for 6-8 minutes until golden brown and cooked through. To bake, preheat your oven to 400°F (200°C). Spray a mini muffin tin or baking sheet with cooking spray, then bake meatballs for 30 minutes until firm to the touch.
  7. Prepare the sauce: In a skillet over medium heat, whisk together 1 cup tahini, ⅓ cup lemon juice, ¾ teaspoon salt, 1 teaspoon turmeric, ⅛ teaspoon black pepper, 1 grated garlic clove, and 1 cup water. Cook for 3 minutes until warmed throughout.
  8. Combine meatballs and sauce: Toss half of the meatballs in the sauce, heating for 3-4 minutes. Store the remaining meatballs for later enjoyment.
  9. Garnish: Serve the meatballs with optional garnishes such as diced red bell peppers, chopped parsley or cilantro, and toasted or raw pine nuts.