2- 15 oz can of green or brown lentils drained and rinsed, or 3 cups cooked lentils
½ cup red onion finely minced (if it’s diced too big the balls won’t stick together.)
4 garlic cloves finely minced
4 tbsp vegan worcestershire (I like this one)
2 tsp Italian herbs
2 tsp garlic powder
1 tsp onion powder
¼ tsp ground black pepper
1 tsp smoked paprika
1 tsp salt or to taste
2 tbsp tomato paste
2 tbsp vegan egg replacer or 2 tbsp ground flaxseed (make 1 “egg”)
1 cup bread crumbs (can use gluten free)
½ cup parsley finely chopped

1). Heat a nonstick pan to medium high heat.  Saute the onions and garlic until onions are translucent.  

2). Make the “egg” by combining 2 tbsp of either vegan egg replacer or ground flaxseed with 4 tbsp of water and let it sit for 5 minutes.

3). Add the lentils and the rest of the ingredients including the onions and garlic to a food processor. Lightly process the mixture to combine it all but do not allow it to become a paste.  You want the mixture to still have some texture.

4). Take a tbsp and scoop out the lentil mixture 1 tbsp at a time and form the balls.  You may then brown them in a nonstick pan over medium high heat, or you may bake them for 15 minutes at 375, flipping them over half way through.

5). After they are browned or baked, you may enjoy them alone or on some pasta.  I also like to simmer them, after I brown them,  in marinara for 10 minutes and then serve them over pasta.

*These freeze great!