Protein-Packed Pumpkin Lentil Balls
Ingredients
- 1 cup cooked lentils (green, brown, red, or a mix)
- 1/2 cup cooked quinoa or oat flour
- 1/3 cup unsweetened pumpkin purée
- 1 small shallot or 2 green onions, finely chopped
- 2 garlic cloves, grated or minced
- 1 tsp tahini or avocado oil (optional, for added richness)
- Pinch of sea salt and freshly ground black pepper
Optional flavorings :
- 1/2 tsp ground coriander
- 1/4 tsp mild chili powder
- 1/2 tsp dried oregano
Directions
- Place the cooked lentils in a medium mixing bowl and lightly mash them with a fork, leaving some texture.
- Stir in quinoa or oat flour, pumpkin purée, shallots (or green onions), garlic, tahini or avocado oil, salt, pepper, and any optional spices.
- Let the mixture sit for 10 minutes so it thickens and becomes easier to shape.
- Use slightly damp hands to roll the mixture into small balls, about 1–1.5 inches in diameter.
- Preheat to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the balls on the sheet with a little space between each.
Why These Lemon Bites Are Good for You
-
Plant-Based Protein :
Lentils and quinoa provide a protein boost to support energy and muscle repair. -
High in Fiber :
Aids digestion and keeps you feeling satisfied longer. -
Nutrient-Rich :
Pumpkin offers beta-carotene, antioxidants, and vitamins for eye and immune health. -
Healthy Fats :
Tahini or avocado oil provides heart-friendly fats. -
Versatile & Convenient :
Perfect for a quick snack, lunchbox, or post-workout refuel.