Baked Red Lentil Kefta that is vegan and grain-free! Similar to falafel, easy to make, and delicious. Each patty has 4.1 g protein and only 50 calories.
- 1–1/2 cups water
- 3/4 cup split red lentils
- 1 cup lightly packed cilantro or parsley leaves
- 1/2 cup coarsely chopped onion (purple, white or yellow)
- 2 cloves garlic
- 2 tablespoons tomato paste (see note)
- 1 teaspoon ground cumin
- 3/4 teaspoon paprika (regular, hot, or smoked)
- 1/2 teaspoon fine sea salt
- Place the water and lentils in a medium bowl; cover and let soak overnight (or at least 6 hours). Drain the lentils through a sieve or colander.
- Preheat oven to 350F. Grease or spray all 12 cups of a standard muffin tin.
- Place the drained lentils and all of the remaining ingredients in a food processor. Process until finely chopped (the mixture should still have texture; it should not be entirely smooth. See photo in post).
- Scoop heaping tablespoons of the mixture and loosely shape into a patty (mixture will be somewhat wet); place in prepared cups, gently pressing to flatten and cover bottom of cup. Lightly spritz or brush with spray or oil.
- Bake in the preheated oven for 14 to 16 minutes until set. Let cool in pan for 5 minutes then remove from tin. Serve warm or cool completely.
Storage: Store the cooled patties in an airtight container in the refrigerator for 5 days or the freezer for up to 3 months.
Tomato Paste: If you are folowing a strictly GF diet, be sure to double-check the tomato paste can. Some add glutinous additives, especially ones with added flavorings.
- Category: portable power pucks, lunch, dinner, snack
- Serving Size: 1 patty
- Calories: 50
- Sugar: 0.8 g
- Sodium: 85 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 8.8 g
- Fiber: 4.1 g
- Protein: 3.5 g
- Cholesterol: 0 mg