I feel there is no greater go-to recipe for a vegetarian kitchen than a fritter, cake, or bite. Legumes, nuts, and/or grains combined with vegetables in some arrangement that can be baked or fried; it's easily the star of a recipe.
These lentil bites have been around on the site for a couple years now but I felt it worthwhile to share, in one spot, all the ways I use these. I stopped calling them meatballs some time ago, because for the obvious reason: there's no meat. But also, these bites are so much more versatile than the term 'meatball' lets on. I keep all these ingredients in my pantry and more often than not, I have a batch of uncooked bites in the freezer. These are also toddler friendly (a big plus in my house!)
Vegan: These work really well with a chia or flax egg. I don't always have those items on hand so I stick with the egg but know these are easily vegan.
Gluten-Free: The only swap to do is to use gluten-free breadcrumbs. The other option, one I've been playing with recently, is using popped amaranth that has been slightly ground (this adds another layer of nutty flavor!) You can also use oats that have been pulsed a few times.
Nuts: I love the flavor of the walnut/pecan mix but you could also use sunflower seeds, almonds, pepitas, and/or hazelnuts.
Vegetable Add-ins: Like these broccoli bites, you can add your favorite vegetables to these bites. Adding about 1 cup ground vegetable works well. My favorites: roasted broccoli, cauliflower, kale, chard, spinach, parsnips, shredded sweet potato, or sweet corn.
Herbs/Spices: Use a handful of fresh minced herbs in place of the dry or add a few teaspoons of your favorite spice blends. A few of my favorite: curry, jerk, ras el hanout, or adobo seasoning.
Pasta: One of the most obvious uses but still delicious: use these lentil bites to top pasta recipes with marinara or cream sauce.
Grain Bowls: I like to make up a batch of these lentil bites to add to big grain bowls filled with roasted vegetables and a dressing or sauce. These pair well with romesco sauce, harissa-yogurt sauce, ginger-carrot dressing, or a simple balsamic vinaigrette.
Sandwiches: There are two ways I eat these on sandwiches: in a traditional meatball sandwich-type recipe or flatten and stuffed in a pita. These lentil bites work well tossed in buffalo, bbq sauce, or marinara for a sub sandwich. Or, flatten and bake to a crisp for sandwiches or pita sandwiches loaded with greens and hummus.
Salads: These lentil bites are great whole or crumbled on top of a salad. A perfect protein punch that's not just a sprinkle of legumes or nuts.
Tacos: Add different spices (coriander, cumin, smoked paprika) and crumble into a taco that is loaded with greens, salsa, and/or guacamole.
Curries: Smother in your favorite curry sauce and serve on a big pile of grains.
Snacks: This is more the toddler-friendly route but my little guy likes these to dip in hummus, pea dips, or a pesto-yogurt dip.
Hello! When you are ready to use the frozen lentil balls, do you place them in the oven in the same temperature and for the same duration or do you pan fry them? I don't think there would be any need to thaw them before cooking...?
Thank you for sharing this wonderful recipe!
I place them in the oven and they usually take about 10 to 15 minutes longer- no need to thaw!
Just made these tonight and I'm impressed! They turned out quite well, with a really nice taste! I used a flax egg. I will definitely be making these again, I think a big batch to freeze will be next. Thanks!
These came out really good!
These are fantastic! I doubled the recipe and can't wait to add them to salads throughout the week (if I can stop snacking on them first). Thanks for the wonderful recipe!
My family really enjoyed these! I really wanted something vegetarian to serve with Tzatziki sauce. I made little patties to stuff in pita and served with hummus, cucumber, tomatoes and feta cheese. I will definitely make these again in many different dishes. My college daughter was so excited. I know she’ll make these and freeze for quick and easy meals.