Baked lentil and tofu balls

Ingredients

For 1 serving

• Cooked lentils125 g
• Tofu40 g
• Chickpea flour12 g
• Onion25 g
• Parsley4 g
• Cumin1 pinch
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: soy,

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Peel the onion and chop it finely; wash, dry and chop the parsley.
3. Drain the cooked lentils well and put them in a bowl with the crumbled tofu; mash with a fork until you have a coarse mixture.
4. Add the chickpea flour, the onion, the parsley, the cumin and a pinch of salt and work with your hands until the mixture holds together; if it is too soft, add a pinch more chickpea flour.
5. With damp hands shape 6 small balls and place them on the tray; brush them with the oil.
6. Bake for 20 minutes, turning halfway, until golden and firm to the touch; let them rest for 2 minutes before serving so they firm up.