Can I make these gluten-free?

Yes — use gluten-free breadcrumbs or oat flour instead of regular crumbs.

What if I don’t have an egg?

Try a flax egg (1 tbsp ground flax + 3 tbsp water, rested 10 minutes). It usually works, but texture may be slightly different.

Can I use canned lentils?

You can, but drain and rinse thoroughly and pat dry—canned lentils hold more water.

What lentils are best?

Green lentil and brown lentils are ideal. They keep their shape and texture; red or yellow lentils turn mushy.

How do I keep them from falling apart?

Make sure your mixture isn’t too wet, use binding agents (breadcrumbs + egg), and let the formed meatballs rest in the fridge for 10–15 minutes before baking.

Easy Lentil Dinner Recipes For Busy Nights - Baked Greek Lentil Meatballs with Tzatziki

Name: Baked Greek Lentil Meatballs with Tzatziki - Easy Lentil Dinner Recipes For Busy Nights
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1½ cups cooked brown (or green) lentils, well drained (canned OK — rinse and pat dry); ½ small red onion, very finely diced; ¾ cup breadcrumbs (use gluten-free crumbs if needed); ¼ cup chopped fresh mint; ¼ cup chopped fresh parsley; 2 tbsp tomato purée (tomato paste); 1 large egg (or 1 flax “egg” for vegan: 1 tbsp ground flax + 3 tbsp water, rested); ½–1 tsp fine salt, to taste; Freshly ground black pepper, to taste; ½ tsp smoked or sweet paprika; ½ tsp dried oregano; 1 tsp soy sauce (or tamari for gluten-free); Juice of ½ lemon; ½ cup plain yogurt (use dairy-free yogurt to make it vegan); ¼ cup peeled, grated or finely chopped cucumber, squeezed of excess water; Juice of ½ lemon; 1 small garlic clove, minced; Pinch of salt and black pepper; ¼ cup chopped fresh dill (or more to taste)

Description

These oven-baked lentil balls are a simple, satisfying vegetarian main — herb-forward, lightly spiced, and perfect dunked in a cool cucumber-yogurt sauce.

Ingredients

Scale

For the lentil balls

1½ cups cooked brown (or green) lentils, well drained (canned OK — rinse and pat dry)
½ small red onion, very finely diced
¾ cup breadcrumbs (use gluten-free crumbs if needed)
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
2 tbsp tomato purée (tomato paste)
1 large egg (or 1 flax “egg” for vegan: 1 tbsp ground flax + 3 tbsp water, rested)
½–1 tsp fine salt, to taste
Freshly ground black pepper, to taste
½ tsp smoked or sweet paprika
½ tsp dried oregano
1 tsp soy sauce (or tamari for gluten-free)
Juice of ½ lemon

For the tzatziki

½ cup plain yogurt (use dairy-free yogurt to make it vegan)
¼ cup peeled, grated or finely chopped cucumber, squeezed of excess water
Juice of ½ lemon
1 small garlic clove, minced
Pinch of salt and black pepper
¼ cup chopped fresh dill (or more to taste)

Optional serving ideas: roasted vegetables, a green salad, pita or your favorite cooked grain.

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
Place the cooked lentils, diced red onion, breadcrumbs, mint, parsley, tomato purée, egg, salt, pepper, paprika, oregano, soy sauce, and lemon juice into a food processor. Pulse several times until the mixture comes together but still shows some texture — don’t puree it into a paste.
Using damp hands or a small scoop, shape the mixture into walnut-sized balls and arrange them on the prepared sheet pan, leaving a little room between each.
Bake in the hot oven for 25–35 minutes, turning once halfway through, until the outsides are firm and lightly golden.
While the lentil balls roast, whisk the tzatziki ingredients together: yogurt, cucumber, lemon juice, garlic, salt, pepper, and dill. Taste and adjust seasoning; chill until ready to serve.
Remove the lentil balls from the oven and let them rest a few minutes. Serve warm with the tzatziki and your choice of sides.

Notes

If the mixture feels too loose to shape, stir in an extra 2–4 tbsp breadcrumbs and chill for 10 minutes before forming.
For extra crispiness, finish the cooked balls under the broiler 1–2 minutes — watch closely.
To make them vegan, replace the egg with a flax egg and use a dairy-free yogurt for the tzatziki.
Green lentils work equally well and give a firmer bite; avoid red or yellow lentils (they get too soft).

Nutrition

Calories: 295kcal
Sugar: 8g
Sodium: 831mg
Fat: 5g
Saturated Fat: 2g
Trans Fat: 0.01g
Carbohydrates: 47g
Fiber: 11g
Protein: 17g
Cholesterol: 60mg