Turkish Vegan Lentil Balls (Mercimek Köftesi) Recipe

Introduction

Turkish Vegan Lentil Balls, known as Mercimek Köftesi, are a delightful and healthy appetizer or snack. Made with red lentils, bulgur, and fresh herbs, these flavorful finger foods are perfect for gatherings or a light meal.

Ingredients

• 1 cup red lentils
• 1 1/2 cup fine bulgur
• 3 tbsp olive oil
• 1 onion (chopped)
• 4 cloves garlic
• 2 tbsp tomato paste
• 1 1/2 cups fresh parsley (chopped)
• 1 cup green onion (chopped)
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp Aleppo pepper
• 1/3 cup olive oil

Instructions

1. Step 1: In a saucepan, cook the red lentils with 3 cups of water until they have absorbed all the water and are tender.
2. Step 2: Turn off the heat, add the bulgur to the lentils, cover with a lid, and let sit for 30 minutes to allow the bulgur to soften.
3. Step 3: Heat 3 tablespoons of olive oil in a frying pan and sauté the chopped onion and garlic until golden. Stir in the tomato paste and cook for a few more minutes, then turn off the heat.
4. Step 4: In a large bowl, combine the lentil and bulgur mixture with the sautéed onion mixture and mix well.
5. Step 5: Add the chopped parsley, green onions, cumin, salt, black pepper, and Aleppo pepper to the bowl and mix thoroughly.
6. Step 6: Pour in 1/3 cup of olive oil and stir everything together until well combined.
7. Step 7: Shape the mixture into long cylinder-shaped lentil balls and arrange them on a platter.
8. Step 8: Chill in the refrigerator for at least an hour before serving. Serve with fresh lemon wedges and lettuce leaves.

Tips & Variations

• For a spicier kick, increase the amount of Aleppo pepper or add a pinch of chili flakes.
• You can substitute fresh parsley with cilantro for a different herbal twist.
• Serve with a side of yogurt or tahini sauce for added creaminess.
• Fine bulgur is essential for the texture; if unavailable, you can pulse coarse bulgur in a food processor until fine.

Storage

Store the lentil balls covered in an airtight container in the refrigerator for up to 3 days. They are best served chilled but can be brought to room temperature before serving. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Mercimek Köftesi ahead of time?

Yes, the lentil balls actually benefit from resting as the flavors meld together. Prepare them a few hours or a day in advance and keep refrigerated until ready to serve.

Are these lentil balls gluten-free?

Traditional Mercimek Köftesi uses bulgur, which contains gluten. For a gluten-free alternative, try substituting bulgur with cooked quinoa or gluten-free fine cracked wheat.

Turkish Vegan Lentil Balls (Mercimek Köftesi) Recipe

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Turkish Vegan Lentil Balls, known as Mercimek Köftesi, are a flavorful and nutritious appetizer made from red lentils, fine bulgur, fresh herbs, and spices. This traditional vegan dish is easy to prepare, features a delicious blend of cumin, Aleppo pepper, and fresh parsley, and is perfect served chilled with lemon and lettuce.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 5 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup red lentils
• 1 1/2 cup fine bulgur
• 3 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic
• 2 tbsp tomato paste
• 1 1/2 cups fresh parsley, chopped
• 1 cup green onion, chopped
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp Aleppo pepper
• 1/3 cup olive oil

Instructions

1. Cook the Lentils: In a saucepan, cook 1 cup red lentils with 3 cups of water over medium heat until the lentils absorb all the water and are fully cooked, typically about 15-20 minutes.
2. Soak the Bulgur: Turn off the heat, add 1 1/2 cups fine bulgur to the cooked lentils, cover with a lid, and let it sit for 30 minutes to allow bulgur to soften by steam absorption.
3. Sauté Aromatics: Heat 3 tablespoons olive oil in a frying pan over medium heat. Add chopped onion and garlic and sauté until they turn golden brown, then stir in 2 tablespoons tomato paste and cook for a few more minutes to blend the flavors. Remove from heat.
4. Combine Ingredients: Transfer the lentil and bulgur mixture to a large mixing bowl. Add in the sautéed onion and tomato paste mixture and mix well to combine.
5. Add Herbs and Spices: Stir in chopped parsley, chopped green onions, 1 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon Aleppo pepper evenly into the mixture.
6. Add Olive Oil and Mix: Pour 1/3 cup olive oil into the mixture and mix thoroughly until all ingredients are well incorporated and the texture is uniform.
7. Shape the Köftesi: Wet your hands slightly for easier handling and shape the mixture into long, finger-sized cylindrical lentil balls. Place them neatly on a serving platter.
8. Chill and Serve: Refrigerate the lentil balls for at least 1 hour to firm up and let the flavors meld. Serve chilled with fresh lemon wedges and lettuce leaves for wrapping or garnish.

Notes

• For best results, use fine bulgur to ensure proper texture; coarser bulgur may yield a different consistency.
• If the mixture feels too dry, add a little water or olive oil to help bind it.
• Lemon juice can be squeezed over the lentil balls before serving to enhance flavor.
• This recipe is naturally gluten-free only if using gluten-free bulgur substitute; regular bulgur contains gluten.
• Leftover lentil balls can be stored in the refrigerator for up to 2 days.
• If Aleppo pepper is unavailable, substitute with mild chili flakes or paprika for a similar smoky heat.

Keywords: Turkish Vegan Lentil Balls, Mercimek Köftesi, vegan appetizer, lentil recipe, vegetarian Turkish food, healthy lentil balls, vegan Middle Eastern recipes