Oven Fried Lentil Balls
Satisfy your craving for a crispy, flavorful bite with these Oven Fried Lentil Balls—a healthier, plant-based twist on classic meatballs! Packed with protein-rich lentils, fragrant spices like cumin and paprika, and a touch of optional Parmesan for added depth, these baked delights are golden and crisp on the outside yet tender on the inside. With just a quick blend of pantry staples and a brushing of olive oil, the oven takes care of the rest—no frying required! Perfect as a savory snack, appetizer, or protein boost for meals, these versatile lentil balls pair beautifully with your favorite dips, salads, or wraps. Ready in under an hour, they’re the ultimate make-ahead recipe for wholesome, crowd-pleasing goodness.
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Recipe Information
Ingredients
- 1 cup dry lentils
- 3 cups water
- 1 cup bread crumbs
- 0.5 cup grated Parmesan cheese (optional)
- 1 large egg
- 0.5 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil (for brushing)
Instructions
Rinse the lentils thoroughly under cold water and discard any debris or damaged lentils.
In a medium-sized saucepan, combine the lentils and 3 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside to cool slightly.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the cooked lentils, bread crumbs, Parmesan cheese (optional), onion, garlic, parsley, cumin, paprika, salt, and black pepper.
Lightly beat the egg in a small bowl, then add it to the lentil mixture. Mix thoroughly until the ingredients bind together. If the mixture feels too wet, add more bread crumbs, 1 tablespoon at a time, until it holds its shape.
Using clean hands, form the mixture into small balls, about 1.5 inches in diameter, and place them on the prepared baking sheet, leaving space between each ball.
Brush the lentil balls lightly with olive oil to help them crisp up in the oven.
Bake in the preheated oven for 25-30 minutes, turning them halfway through cooking to ensure even browning.
Once golden and crisp on the outside, remove the lentil balls from the oven and allow them to cool slightly before serving.
Serve warm with your favorite dipping sauce or add them to salads, grain bowls, or wraps for a protein-packed addition.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 3940 mg | 171% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 15.4 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1770 mg | 136% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2048 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
