Gluten-free Quinoa & Lentils Vegan Meatballs

by Lucia

Are you fan of vegan “meatballs”? Have you ever tried to cook them? They are super easy to prepare and actually they can be made also from leftovers. I had some quinoa and lentils in the fridge from the other day, when I prepared the recipe of Tomato Quinoa with lentils, spinach and nuts. Then, I just added some other ingrediets, such as herbs, spices and buckwheat flour, and these Quinoa & Lentils Vegan Meatballs were created.

They are very similar to falafels, but while falafels are made from raw chickpea, these meatballs are made from lentils and quinoa. I also prefer to use cooked lentils, so the meatballs are softer and more juice inside, while crunchy from outside.

They are super practical

You can make them from leftovers, which is super nice if you need to make something quick and especially if you still have something left in the fridge. I used quinoa and lentils, blended them together, added some fresh herbs, salt and spices.

You can serve them together with some quinoa, rice, make some quick sauce or serve them with a salad and other vegetables. It’s great for dinner or lunch, but also as a snack for the movie.

I made these meatballs for lunch, and I served them with quinoa, green salad and feta cream. (Just simply blended feta with some milk and a bit of extra virgin olive oil.)

Full of nutrients

In my previous blogpost I spoke a bit about how important the quinoa is for our nutrition. It contains so many minerals and it’s rich in protein too. Lentils are also very important when it comes to nutrients, just to mention some as folate, iron, manganese, potassium and vitamin B6. Specialists of a plant-based diet recommend to eat 2 or 3 doses of legumes per day. To me, such meatballs are great solution when I don’t want my plate to look boring and the same every day.

These Quinoa & Lentils Meatballs are

  • Gluten-free
  • Vegan / Plant-based
  • Nut-free
  • Rich in minerals and nutrients
  • Legume-based
  • Protein rich
  • Diary / Lactose-free
  • Great solution for left-overs
  • Great for lunch or dinner or as a snack for the movie
  • Practical to take to the office

Looking for more inspiration?

You can check some of my other recipes too. I just recently posted my first video recipe for Gluten-free Flatbreads, made with white wine, chickpea and buckwheat flour.  They work perfectly with the Thyme hummus, see the recipe here. Or if you still have some pumpkin at home or in your freezer, try these Pumpkin Cupcakes with Ricotta frosting. These cupcakes are also gluten-free and made with chickpea & buckwheat flour. Or, see all my recipes here.

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Recipe for these Vegan Meatballs:

Gluten-free Quinoa & Lentils Vegan Meatballs | Healthy Goodies by Lucia

Gluten-free Quinoa & Lentils Vegan Meatballs Recipe

Are you fan of vegan “meatballs”? Have you ever tried to cook them? They are super easy to prepare and actually they… All Recipes Gluten-free Quinoa & Lentils Vegan Meatballs European Print
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 cup + 1 tbsp cooked lentils (or from a can)
  • 1 cup + 1 tbsp cooked quinoa
  • 1 hand of fresh parsley
  • 1 hand of fresh mint
  • 0,5 onion, cleaned, chopped roughly
  • 3 garlic cloves, cleaned
  • 0,5 tbsp ginger powder
  • 1 tsp of cumin powder
  • 1 tsp of coriander powder
  • 0,5 tbs salt
  • 90g buckwheat flour + some extra for shaping the balls
  • 10 g potato starch
  • extra virgin olive oil - to drizzle a bit on the baking tray

Instructions

1. Preheat the oven to 180 degrees. Place a parchment paper on a large baking try and drizzle some olive oil over the paper. 
2. Place 1 cup of lentils and 1 cup of quinoa in a food processor, and leave aside 1 tbsp of lentils & quinoa. 
3. Add parsley, mint, onion, garlic cloves and blend all together until smooth. 
4. Pour the batter into a bowl, add ginger powder, salt, cumin and coriander powder and combine well together.  The batter will not be very sticky yet. Taste it and adjust salt and spices.
5. Add buckwheat flour and potato starch. Combine it well together with a spatula or bigger spoon. You will see how the batter will come together and begin to be sticky. 
6. To form the meatballs: powder your hands with buckwheat flour and take a little bit of the batter into your hands by a spoon. Form a ball shape and roll it in the buckwheat flour. This is to avoid that the ball will be sticking to your hands and it's easy to form the shape too. Place them on the prepared baking tray. 
You will form about 14 balls of aprox. 4-5 cm diameter.
7. Bake for 30 minutes. 

Notes

The recipe is gluten-free, vegan/plant-based, diary/lactose-free.

Let me know if you tried this Quinoa & Lentils Vegan Meatballs here in a comment or on instagram! Tag  #healthygoodiesbylucia on instagram and I will be very happy to see and share your photo in my stories! 

All images & content are copyright. Please do not use my images without prior permission. If you want to re-publish this recipe, please link this post for the recipe. Thank you for your support!

Author Lucia Marecak
Author Lucia Marecak

Hi there! My name is Lucia, a recipe developer and food photographer behind this blog. I love eating healthy and nutrient eats, it helps me to stay fit, have a lot of energy and feel great. And for this reason I share with you all my favourite recipes. My goal is to inspire you to eat in a better and healthier way and show you how amazing legumes are!

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