125g yellow lentils, soaked overnight
½ onion, finely chopped
2 spring onions, finely sliced
2 fresh green chillies, finely chopped
handful fresh coriander, chopped
½ tsp ground cumin
olive oil, for basting
salt, to taste
Drain the soaked lentils and place into a food processor and pulse until coarse. Add the onion, spring onion, coriander, green chilli, ground cumin and season with salt. Briefly pulse the ingredients again, until just combined.
Press the mixture into small balls in the palm of your hands. If the mixture does not come together you can make a paste by combining 2 Tbsp of flour to 1 Tbsp of water and then add that to the lentil mixture.
Once the balls are formed, place them in the fridge to chill for 30-45 minutes to allow them to firm up.
Preheat the oven to 200°C and line a baking tray.
Place the lentil balls onto the baking tray and brush with some oil before placing into the oven to bake for 15-20 minutes, until golden brown and crispy. Make sure to turn them half way.
Serve as is or with a dip.