Sicilian lentil balls

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Sicilian lentil balls

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Adjust Servings:
For the lentil balls:
1 can Brown lentils
1/8 teaspoon Sea salt
1 tablespoon Non-dairy Parmesan-like cheese
1 tablespoon Nutritional yeast
1 tablespoon Psyllium husk
1 tablespoon freshly minced Parsley
1 tablespoon gluten-free Breadcrumbs
2 tablespoons Potato starch Optional
For the carrot cream:
1/2 medium-sized Potato
1 large Carrot
1 tablespoon Olive oil
1/4 cup Tomato sauce
1 tablespoon Dried onion
To taste Sea salt
For frying:
2 cups Canola oil
To accompany:
A handful Lettuce Alternatively, any green will do
1 teaspoon fresh Parsley

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

These lentil balls are dangerously addictive. They’re excellent party appetizers: dip them in a silky carrot sauce and pop them in your mouth!

  • 40 minutes
  • Serves 4
  • Easy


  • For the lentil balls:

  • For the carrot cream:

  • For frying:

  • To accompany:



These lentil balls are inspired to a traditional recipe from Sicily that’s vegetarian. Here, I have simplified the recipe and made it lighter without sacrificing the flavour. There lentil balls are tasty, crunchy on the outside and soft on the inside. They are typically accompanied by a silky carrot cream.

To prepare the lentil balls, simply blend the lentils and their seasoning until you obtain a mushy paste that sticks together. Form the balls with your hands, bite sized. You can fry them in canola oil as they are or roll them into potato starch to avoid them sticking together while they cook. This will give them a white-looking glaze like the one you see in the picture.

Fry the balls in batches, then transfer to a plate lined with absorbant paper.

Finally, prepare the carrot cream by first steaming or boiling the vegetables, then process them together in the blender together with the remaining ingredients.

Serve on a salad bed, and enjoy your balls on little skewers or as is, dipping them in the carrot sauce.

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20 minutes

Steam the vegetables for the sauce

Peel the potato and carrots, then dice them and steam them for 15 minutes. When they’re fork tender, transfer them to a large bowl, sprinkle them with a little salt, and set them aside to cool down.

10 minutes

Prepare the lentil balls

Drain the lentils, then transfer them to the mixer together with the gluten-free breadcrumbs, grated Parmesan-like cheese, parsley, nutritional yeast, and psyllium husk. Process in the mixer until you obtain a smooth and sticky texture.
Pick a little of the paste and roll it in between your hands to form the balls. Try to keep them bite size.
To avoid them sticking to each other while cooking, roll each ball into a bowl with a little potato starch. This will give them a milky white glaze when frying. You can avoid this step all along if you use a large skillet for frying and can keep the ball at a distance from one another.

10 minutes

Cook the lentil balls

Heat the canola oil in a pot or a skillet, until it starts to sizzle. Fry the balls in batches, for 2-3 minutes, until well golden. Then transfer them to a plate covered with a absorbant paper and set aside for a few minutes.

5 minutes

Prepare the carrot sauce

Transfer the steamed vegetables to the mixer, together with the dried onion, olive oil, and tomato sauce. Mix until you obtain a slightly lumpy, silky sauce.



Serve the lentil balls together with the carrot sauce. You can accompany with a little mixed salad or lettuce, and sprinkle the sauce with a little fresh parsley.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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