For 12 vegan balls
420 g of cooked green lentils
2 tbsp of tomato
1 large or 2 small grated carrots
1 tbsp of powdered vegetabe broth
2 tbsp oatmeal
2 tsp of marjoram or oregano
1 tbsp of garlic infused olive oil or 1 clove of pressed garlic quickly cooked in a pan
1 tbsp of Yuma protein flour
Salt & pepper to taste
Preheat the oven to 180°C
Blend all the ingredients in a food processor until you get an almost smooth consistency (a few pieces of lentil may remain.)
Form meatballs and bake for 25 minutes on a non-stick baking sheet or with a reusable baking sheet.
Let them cool for 5 minutes before removing the meatballs from the baking sheet.
Serve with a green or mixed salad or with spaghetti in tomato sauce.
You can use this recipe to make burgers.