Recipe of Lentil balls with aromatic sauce

Ingredients

• 250 g cooked lentils
• 50 g lettuce sprouts.
• 20 g sprouts.
• 2 tbsp whole wheat breadcrumbs.
• 1 tbsp freshly ground chia seeds.
• 1 tbsp chopped parsley.
• 0.5 tsp ground fennel.
• 0.5 tsp ground cumin.
• Pinch grated lemon peel.
• chickpea flour for batching.
• extra virgin olive oil.
• salt.
• 0.5 bunches of fresh basil for the sauce.
• 0.5 cloves of garlic for the sauce.
• 40 g pine nuts for the sauce.
• 30 g vegan Parmesan cheese for the sauce.
• 0.5 lemons the juice for the sauce.
• 0.5 lemons the zest for the sauce.
• extra virgin olive oil for the sauce.
• salt for the sauce.

Directions

1. 1

   Heat the lentils and mash them without forming a puree. Put them in a bowl and add the parsley, chia, breadcrumbs and spices, stir and let them rest for a few hours.

2. 2

   Wash and dry the basil leaves thoroughly. Then place them in a blender bowl together with the rest of the sauce ingredients and grind until you get a compound that is as uniform as possible.

3. 3

   Make balls with the lentil dough, roll them in chickpea flour and place them on a baking tray lined with parchment paper. Sprinkle with oil and cook them in the preheated oven at 180C for about 15 minutes, until golden brown.

4. 4

   Wash and dry the lettuce sprouts well, place them in a bowl and mix them with the sprouts.

5. 5

   Mix all the ingredients of the basil and lemon sauce and serve with the balls and with the salad dressed to taste.