Description
These crispy vegan eggplant meatballs are hearty, flavorful, and perfectly baked for a golden finish. Made with lentils and gluten-free flours, they are a nutritious plant-based alternative.
Ingredients
- 2 small eggplants
- 15 mini tomatoes
- 1/2 onion (roughly chopped)
- 3 cloves garlic (roughly chopped)
- 1 1/2 cups cooked brown lentils (or 1 can)
- 2 cups oat flour
- 1 1/2 cups chickpea flour (+1/4 cup to adjust)
- 2 tbsp olive oil (extra virgin)
- 1 tbsp cumin (ground)
- 2 tsp paprika
- 1/2 tsp salt
Instructions
- Preheat oven to 425°F (220°C). Roughly chop eggplants, tomatoes, onion, and garlic.
- Add vegetables to a lined baking sheet. Drizzle with olive oil and sprinkle with cumin, paprika, and salt. Toss to coat evenly.
- Roast for 15 minutes until tender and slightly caramelized. Remove excess liquid; you should have about 3 cups of roasted vegetables.
- Transfer roasted vegetables to a food processor. Add cooked lentils, oat flour, and chickpea flour. Blend until combined.
- Chill the mixture in the refrigerator for 20–30 minutes to firm up.
- Scoop about 1 tablespoon of mixture and roll into balls. Place on a baking sheet.
- Bake at 425°F (220°C) for 15 minutes, then reduce heat to 375°F (190°C) and bake another 15 minutes, until golden brown.
Notes
- Add extra chickpea flour if the mixture feels too wet.
- Serve with marinara sauce, tahini, or in wraps.
- Store leftovers in the fridge for up to 4 days or freeze for longer storage.
- Reheat in the oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
