Published: by Nisha Melvani, RDN · This post may contain affiliate links · 18 Comments
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These vegan Turkish lentil balls (Mercimek Köfte) are packed with plant-based protein and made with budget-friendly, healthy, and flavorful ingredients. They're easy to make, oil-free, and with a gluten-free option. Serve with chutney for a burst of extra flavor.
This recipe is versatile. The lentils are cooked separately so you can add a binder or grain of your choice! Use quinoa, bulgur, couscous, flaxseed meal, or whole grain couscous!
Wheat germ is an excellent choice due to its multiple health benefits. It is an excellent source of spermidine, a polyamine associated with longevity. In addition, wheat germ has been shown to reduce blood glucose, lower cholesterol, and improve the microbiome by increasing the bifidobacteria. This is a diabetic-friendly recipe!
This recipe for vegan Turkish lentil balls was inspired by my 6-ingredient Vegan Air Fryer Falafel, as well as these delicious Tempeh Burgers.
Jump to:
- 👩🏼🌾 Ingredients
- 🌾 Substitutions
- 📖 How to Make vegan Turkish lentil balls (Mercimek Köfte)
- ✔️ Expert Tips
- 🙋🏽♀️ Recipe FAQs
- 🍽 Related Recipes
- 🫙 Sauces for Serving
- 👩🏽🍳 Made This Recipe?
- 📖 Recipe
- 💬 Comments
👩🏼🌾 Ingredients
- Red lentils
- Quinoa, wheat germ, flaxseed meal, or fine bulgur
- Tomato paste
- Cilantro or parsley
- Spring onion
- Onion
- Lemon
- Spices
See the recipe card for quantities.
🌾 Substitutions
- Gluten-free - Instead of wheat germ, add cooked quinoa or flaxseed meal for gluten-free.
- More wheat germ substitutions - Or add 1 ½ cups uncooked fine bulgur with the lentils and cook them together. Alternatively, add previously cooked fine bulgur, or wholegrain couscous, to the cooked lentils.
- Cilantro - substitute with parsley as desired
- Tomato paste - substitute one-half of the tomato paste with harissa paste to enhance the smoky flavor
For another high-protein patty recipe, try these easy Tofu Vegan Patties on my site, or these trending Lentil Burgers.
📖 How to Make vegan Turkish lentil balls (Mercimek Köfte)
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Step 1.Bring the water to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and add the lentils.
Step 2. Cook for about 15 minutes, stirring frequently, until the lentils change from red to yellow. The lentils should be mostly dry.
Step 3: Add the onion, garlic, tomato paste, cumin, curry powder, red chili powder (if using), and garam masala. Add more water (up to 3 tablespoons) as needed, and cook for about 5 minutes or until the lentils are fully cooked, stirring constantly. The mixture should be thick and hold together.
Step 4. Transfer the lentil mixture to a large bowl.
Step 5. Add the lemon juice, cilantro, and spring onion. Mix well and season with more lemon juice, and salt to taste. Add the quinoa, wheat germ, or flaxseed meal and mix to incorporate.
Step 6. Add more until the mixture holds together well when pressed.
Step 7. Use your hands to form the balls. For larger lentil balls, use ¼ cup measurement, and for smaller balls, about 2 tablespoons.
Optional for crispy:Transfer the lentil balls to a non-stick or lined baking sheet. Brush them lightly with olive oil (optional). Bake at 375ºF for about 25 minutes, or until golden brown. Set aside to cool for at least 5 minutes to firm up.
Step 8. Vegan Turkish lentil balls taste incredible with this healthy capsicum chutney.
Transfer the dates and raisins to a small bowl. Add boiled water cover, about ¾ cup. Soak for about 15 minutes, or until softened. Drain and reserve the soaking water. (See the recipe card below for measurements.)
✔️ Expert Tips
- Gluten-free - Instead of wheat germ, add cooked quinoa or flaxseed meal for gluten-free.
- For crispy lentil balls, bake or air fry.
- Air frying or baking is optional. They are delicious without further cooking.
- For serving: Vegan Turkish lentil balls taste incredible mashed with rice, or farro, and topped with chutney, falafel sauce, lemon herb tahini, and this oil-free Avocado Dressing.
🙋🏽♀️ Recipe FAQs
What can I use instead of wheat germ for gluten-free?
Wheat germ binds the lentil balls, holding them together. Cooked quinoa or ground flaxseed would also work well.
Can I use green or brown lentils to make Turkish lentil balls?
Green and brown lentils will also work in this recipe. Cook them until tender, adding more broth or water as needed until tender. Add the water or broth gradually as they should be mostly dry once cooked.
How do you serve Turkish lentil balls?
These vegan high-protein lentil balls are very versatile. Serve them with salad, or lettuce, in grain bowls, as a sandwich filling, mashed with farro and sauce, or as a crispy side with a dipping sauce.
- Best Vegan Patties Recipe
- Easy Vegan Chipotle Tofu Burgers
- Thai Tofu Burgers
- Quinoa Black Bean Burgers
🫙 Sauces for Serving
- Everything Cashew Sauce
- The Best Avocado Dressing Recipe For A Healthy Salad
- Best Chipotle Sauce Recipe
- Anti-Inflammatory Salad Dressing
👩🏽🍳 Made This Recipe?
Please leave a review forvegan Turkish lentil balls (Mercimek Köfte) and share your creation with me onInstagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Vegan Turkish Lentil Balls Recipe (Mercimek Köfte)
Nisha Melvani
These vegan Turkish lentil balls (Mercimek Köfte) are packed with plant-based protein, healthy, and flavorful. They're easy to make, gluten-free option, and oil-free.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Course, Side Dish
Cuisine Vegan
Servings 4 people
Calories 238 kcal
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Ingredients
- 1 cup dry red lentils rinsed
- 1 ¾ cups water or low-sodium vegetable broth
- 1 large onion finely chopped
- 4 minced garlic cloves
- 2 ½ tablespoons tomato paste or harissa paste, or a mixture
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- ½ teaspoon red chili powder (optional)
- ¼ teaspoon garam masala
- ½ medium lemon juice, plus more to taste
- 1 cup chopped cilantro or parsley
- 1 cup chopped spring onion (about 2 onions, green and light green parts only)
- ½ cup wheat germ or cooked quinoa, plus more as needed, or fine bulgur (see notes)
Capsicum chutney (optional):
- 2 Medjool dates
- 5 raisins
- 2 medium green bell peppers seeds and ribs removed
- 1 medium lime juice
- ¼ teaspoon kala namak or salt to taste
- ¼ cup sunflower seeds plus more as desired (optional)
Instructions
Cook lentils: Bring the water to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and add the lentils. Cook for about 15 minutes, stirring frequently, until the lentils change from red to yellow. The lentils should be mostly dry.
Season: Add the onion, garlic, tomato paste, cumin, curry powder, red chili powder (if using), and garam masala. Add more water (up to 3 tablespoons) as needed, and cook for about 5 minutes or until the lentils are fully cooked, stirring constantly. The mixture should be thick and hold together.
Combine: Transfer the lentil mixture to a large bowl. Add the lemon juice, cilantro, and spring onion. Mix well and season with more lemon juice, and salt to taste. Add the wheat germ or quinoa and mix to incorporate. Add more until the mixture holds together well.
Shape: Use your hands to form the balls. For larger lentil balls, use ¼ cup measurement, and for smaller balls, about 2 tablespoons.
Optional for crispy balls: Transfer the lentil balls to a non-stick or lined baking sheet. Brush them lightly with olive oil (optional). Bake at 375ºF for about 25 minutes, or until golden brown. Set aside to cool for at least 5 minutes to firm up.
For the chutney (optional): Transfer the dates and raisins to a small bowl. Add boiled water cover, about ¾ cup. Soak for about 15 minutes, or until softened. Drain and reserve the soaking water.
Remove the pits from the dates. Transfer the dates, raisins, chopped peppers, lime juice, and kala namak to a blender. Add 1 tablespoon of the date-soaking water. Blend until smooth.
For a creamier chutney, add the sunflower seeds and blend, adding more date-soaking water, 1 tablespoon at a time, until the desired consistency.
Notes
- Gluten-free: Add cooked quinoa or ground flax seeds to the cooked lentil mixture instead of wheat germ. Use ½ cup quinoa, or ⅓ cup flaxseed meal, adding more as needed.
- More wheat germ substitutes: ½ cup cooked fine bulgur, plus more as needed.
- For crispy lentil balls, bake or air fry.
- Air frying or baking is optional. They are delicious without further cooking.
- For serving: Vegan Turkish lentil balls taste incredible mashed with rice or farro and topped with chutney, falafel sauce, lemon herb tahini, and this oil-free Avocado Dressing.
Nutrition
Calories: 238kcal | Carbohydrates: 41g | Protein: 16g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 100mg | Potassium: 793mg | Fiber: 18g | Sugar: 3g | Vitamin A: 778IU | Vitamin C: 18mg | Calcium: 71mg | Iron: 6mg
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
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Vegan Lentil Recipes
- Healthy Sweet Potato Hummus Recipe (Vegan, Gluten Free)
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- High-Protein Vegan Ragu Recipe
- Zucchini Lasagna (42g Protein)
Reader Interactions
Comments
June
I have made the 1/4 cup size balls three times now. It is great for a quick lunch and has become a regular menu item. Going to try the smaller size and am thinking that a1/2 cup of the mixture would make great lentil burgers. Thanks!Reply
Nisha Melvani, RDN
Yay! I'm so glad you are enjoying these. Hope the burgers are a hit too!
Reply
Sam
Hello! I made this recipe today and absolutely loved it! Could you post some instructions for the chutney? Mine tasted great but I don’t think it turned out quite rightReply
Nisha Melvani, RDN
Sure! I will do this now!
Reply
Malin pegenius
It does not say how to make the sauce?mix all the ingridients in a blender?
Reply
Nisha Melvani, RDN
Sorry! I just added the instructions.
Reply
Mary Ann
Can you please post the directions for making the chutney? You have written up to draining the soaked dates and raisins saving the water, then that’s it. This recipe looks really easy and probably good tasting, I would like to try it but I don’t know what to do with the saved soaking water. Thank you.
Reply
Nisha Melvani, RDN
Oops so sorry. I just added it.
Reply
Nicole
Is there a full recipe for the chutney? Thanks!
Reply
Nisha Melvani, RDN
Yes! Just added it. Sorry.
Reply
Christine
Hello,
The chutneys directions aren’t complete! What happens after soaking the dares and raisins?
Thank youReply
Nisha Melvani, RDN
Sorry! I just updated this.
Reply
Debbie Dormand
Im sorryouldn't find directions for chutney .ty
Reply
Nisha Melvani, RDN
Just added.
Reply
margaret donoghue
Do these freeze well?
Reply
Nisha Melvani, RDN
Yes you can absolutely freeze them.
Reply
Denise
The ingredients do not show how much onion to add to the lentils (not the green onion, that shows the amount)
Reply
Nisha Melvani, RDN
So sorry! Just added it.
Reply