Crispy Lentil & Rice Veggie Balls

Ingredients

• 200 g overcooked white rice (Starchy and tender to bind the balls)
• 200 g cooked brown lentils (Brown or green lentils; well drained)
• 150 g chickpea flour (Also called besan or gram flour)
• 30 g fresh flat-leaf parsley (Finely chopped; approximately 1 bunch)
• 20 g celery (Approximately half a stalk; finely minced)
• 30 g carrot (Approximately half a carrot; finely minced)
• 55 g yellow onion (Approximately half an onion; finely minced)
• 1 tbsp white miso paste (Adds deep savory umami)
• 3 tbsp soy sauce (Use tamari for a gluten-free version)
• 0.5 tsp garlic powder
• 0.5 tsp ground nutmeg
• 1 tsp ground cumin
• 0.5 tsp black pepper (Freshly ground)
• 1.5 tbsp fresh lemon juice (Approximately the juice of half a lemon)
• 2 tbsp sunflower oil (For frying; approximately 28 g absorbed cooking oil)

Steps

1. 1

   Finely mince the parsley, celery, carrot, and yellow onion on a cutting board until very fine. A fine mince helps the vegetables cook through quickly and disperse evenly throughout the veggie balls.

2. 2

   In a small bowl, whisk together the white miso paste, soy sauce, garlic powder, ground nutmeg, ground cumin, black pepper, and lemon juice until they form an aromatic seasoning liaison.

3. 3

   In a large mixing bowl, combine the overcooked white rice and cooked brown lentils. Mash them thoroughly with a potato masher until partially broken down and sticky.

4. 4

   Add the minced vegetables to the mashed rice and lentil mixture.

5. 5

   Pour the seasoned miso-soy liquid over the mixture and mix well with a spoon until thoroughly combined.

6. 6

   Add the chickpea flour and knead gently with your hands until a soft, pliable, non-sticky dough forms.

7. 7

   Roll the dough between your palms into approximately 20 to 24 uniform balls, each about 3 cm (1.2 inches) in diameter.

8. 8

   Heat the sunflower oil in a deep saucepan or skillet to 175°C (350°F). Use enough oil for the balls to float freely.

9. 9

   Fry the veggie balls in batches of 6 to 8 for 3 to 4 minutes, turning them gently with a slotted spoon, until deeply golden brown and crispy all over.

10. 10

    Lift the fried balls from the oil with a slotted spider or slotted utensil and drain them on paper towels.

11. 11

    Serve the veggie balls warm with dipping sauces or toss them in warm tomato sauce.

Notes

Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat in a 190°C (375°F) oven or air fryer for 5–7 minutes to restore crispness. To freeze, arrange the uncooked balls on a parchment-lined tray, transfer them to a bag once frozen, and fry them directly from frozen. Canned brown or green lentils may be used; rinse and drain them thoroughly before mashing with the rice. The recipe emphasizes overcooked rice because its released starch helps bind the balls without eggs.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• egg-free
• crispy
• fried
• gluten-free option