Matt comes from a Greek family that is quickly helping me become well-versed in Greek cuisine. Greek food is delicious, fresh, unique, and I rarely get tired of it. Greek food also seems to have two sides: naughty and nice. On the one hand we have tzatziki, Greek salads, melitzanosalta, plenty of grilled seafood, souvlaki, etc. On the other hand we have heavier things like moussaka, taramasalata (MY FAVORITE!), gyros, and… Keftedes. Keftedes are deliciously seasoned fried meatballs that are perfect paired with some creamy tzatziki. In the past I have replaced ground beef with lentils when I want to turn a traditionally meat dish vegan, so I decided to use this method and attempt a vegan keftede. The result was tasty, healthy, and easy enough to add to my weekday dinner line-up.
2 cups of cooked lentils (these can be plain or seasoned, just watch the salt if they’re already seasoned)
1/2 cup of ground flaxseed
1/3 cup of water
2 TSB of olive oil
2 cloves of garlic, minced
1 tsp of dry oregano
1/4 cup of chopped fresh mint
1/4 cup of chopped fresh parsley
salt and pepper to taste
polenta or cornmeal for rolling
- Preheat the oven to 200C/400F
- Place the lentils, flaxseed, water, and olive oil in bowl and mash until you have a consistency that is malleable but still has some whole lentils for texture.
- Add the minced garlic, oregano, mint, and parsley and mix together with a spoon. Then add the salt and pepper and taste. It’s ok to go a little over salty on this one as the saltiness will lessen once they are cooked.
- Pour some polenta on a working space and roll 1-2TBS size balls of the mixture in your hands and then in the polenta to give the exterior a nice crunch coat.
- Grease a baking sheet, line up the balls, and bake for 20 minutes, turning the keftedes halfway through.
- Serve with tzatziki and enjoy!
These are high in fiber, vegan, gluten-free, and naturally healthy. We enjoyed ours with tzatziki, a salad, and rice 🙂
Hope you have a happy Friday!