Grilled Vegan “Meatballs” (Kofta)

Ingredients

• 1/2 cup red lentils (masoor dal)
• 1/4 cup mung dal - Just use 3/4 cup red lentils if you don't have any mung dal
• 1/4 cup rice
• 1/2 cup bread crumbs
• 3 garlic cloves (grated on a microplane or finely minced)
• 1 inch piece of fresh ginger (grated)
• 1/4 medium sized onion (grated or finely minced)
• 1/2 jalapeno (chopped)
• 1 cup cauliflower (steamed or boiled)
• 2 small carrots (steamed or boiled)
• 1 tsp garam masala
• 1/4 tsp cayenne pepper
• 1/4 cup roughly ground nuts - walnuts (cashews, peanuts...anything goes)
• 2 tbsp nutritional yeast (optional)
• 2 tbsp tomato paste
• 1/2 cup chopped cilantro
• 1/2 tsp salt

Instructions

1. Bring 2 1/4 cups of water to boil and add the lentils and rice. Return to boil. Cover and cook for 15 minutes on low heat.
2. Squeeze as much water out of the cooked cauliflower and carrots as possible and toss into a large mixing bowl.
3. Add all the other ingredients and the rice and lentil mix.
4. Mix well.
5. Form into little "meatballs". I used a 1/8 cup measure so that they would all be the same size, you can eyeball it if you prefer.
6. Refrigerate until ready to cook.
7. These can be grilled, sauteed or baked.
8. Serve lined into a hot dog bun with cilantro chutney and pickled onions. Or just plain with ketchup.
10. Preheat grill. Brush with oil to prevent sticking.
11. Cook "meatballs" with the top closed on medium heat for 10-15 minutes turning mid way.
13. Preheat oven to 400 degrees.
14. Bake on a greased baking sheet for about 20 minutes.  Until golden brown.
16. Heat a tablespoon of oil on a nonstick pan.
17. Sautee meatballs on medium high heat for about 10-12 minutes, until evenly golden brown on the out

Nutrition

• Calories: 317
• Carbohydrates: 50
• Protein: 16
• Fat: 6
• Saturated Fat: 1
• Polyunsaturated Fat: 4
• Monounsaturated Fat: 1
• Sodium: 489
• Potassium: 652
• Fiber: 13
• Sugar: 5
• Vitamin A: 5459
• Vitamin C: 21
• Calcium: 79
• Iron: 4