Red Lentils Curry Balls

Of all the vegan balls I have made so far, these are my favourite. I love the curry spice that goes so well with red lentils and the olives add a nice texture and saltiness to the balls.

I love serving these with avocado dip, such as this: https://mamaschronicles.com/sauerkraut-avocado-dip/

Ingredients

4 c. thoroughly drained cooked red lentils (roughly 2.5 c. dry lentils)
4 c. cooked (brown) rice
1/4 c. coconut flour
3/4 c. pitted olives
4 tbs. coconut oil
2 tbs. curry powder
1.5 tbs. paprika powder
3 garlic cloves
1 large onion
1 tbs. salt (or to taste). I prefer a bit less salt than 1 tbs.

Instructions

1. Drain the cooked lentils in a colander until no more water is dripping.
2. Turn the oven on at 375 F.
3. In a food processor, combine all the ingredients except rice, olives and coconut flour until smooth.
4. Add olive and pulse until olives turn into small pieces but not fully blended. Alternatively, you can chop up your olives and toss them into a separate bowl. (see next step)
5. Transfer into a bowl and add the remaining ingredients.
6. Mix well and let sit for a few minute for moisture to absorb. The mixture should now turn into a dough from which you can form balls. If not, add a bit more coconut flour.
7. Make the balls and bake for 15 minutes.
8. Take out of the oven, turn and bake for another 15 minutes.

Enjoy!