Mercimek Köftesi
Mercimek Köftesi are Turkish vegan lentil balls made with red lentils, fine bulgur, onion, and parsley. Nothing is fried or baked, so shape them and serve them cold with lemon.
Servings: 16 pieces
Calories: 83kcal
Ingredients
- ½ cup red lentil (100 grams)
- 1 cup fine bulgur (200 grams)
- 2 cups water (500 ml)
- 2 onions (finely chopped)
- 3 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 tablespoon pepper paste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon chilli flakes (optional)
- ½ teaspoon cumin
- ½ teaspoon turmeric
- 1 teaspoon salt
- ½ cup parsley (finely chopped)
- 5 spring onions (thinly sliced)
- gem lettuce or roman lettuce (to serve)
- lemon slices or wedges (to garnish)
Instructions
Cook the Lentils and Bulgur
- Rinse the red lentils until the water runs clear, then put them in a saucepan with 500 ml of water.
- Bring it to a boil over medium heat and cook until the lentils are soft, about 20 minutes. There should still be about half a finger of liquid left in the pan.
- Take the pan off the heat and stir in the fine bulgur. Put the lid on and leave it for about 20 minutes without lifting it, until the bulgur has drunk up the rest of the water and swelled.
Sauté the Onions
- While the bulgur swells, put the chopped onions in a frying pan with the olive oil. Cook them gently over low heat until soft and translucent.
- Stir in the tomato paste and the pepper paste and cook for a minute. If you do not have pepper paste, use tomato paste instead.
- Add the black pepper, paprika, chili, cumin, turmeric, and salt, and cook for another 30 seconds before taking the pan off the heat.
Mix and Shape
- Tip the onion mixture into the lentils and bulgur and stir it through, then leave it until it is cool enough to handle.
- Knead it for about 10 minutes, until everything comes together and the mixture feels like a paste. Mix the parsley and spring onions through at the end.
- Shape the mixture into small ovals, squeezing each one in your palm so it takes the traditional ridges. Wet your hands as you go so nothing sticks.
- Serve them cold, with lettuce leaves and lemon wedges.
Video
Notes
- The mixture keeps in the fridge for up to a week in a covered container.
- Shaped ones sit at room temperature for up to 3 days in an airtight container.
- Freeze for up to 3 months and thaw in the fridge overnight.
- Chill for at least an hour before serving so the flavors settle.
- Take the lentils off the heat while there is still liquid in the pan, or the mixture will crumble.
- Use fine bulgur. The medium and coarse grinds will not soften in the residual heat.
- Stir the bulgur in off the heat, cover, and leave it 20 minutes to swell.
- If the mixture feels dry as you knead it, work in warm water a spoonful at a time.
- Add the parsley and spring onions only once the mixture has cooled.
- Shape with wet hands, and lay them on lettuce leaves so the surface does not dry out.
- Vegan as it stands. Not gluten free, because bulgur is made from wheat.
- For crisp edges, fry the shaped köfte in a little olive oil for a couple of minutes a side.
- Knead the cooled mixture for about 10 minutes, until it feels like a paste. The starch this releases is what binds the köfte.
- Leave the lid alone while the bulgur sits, so the steam softens every grain evenly.
Nutrition
Calories: 83kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 160mg | Potassium: 149mg | Fiber: 4g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg