Loaded with plant protein and fibre, these Middle Eastern inspired morsels are delicious alongside a salad and serving of hummus. 

Portions / serves: 2
Time:  30 minutes
Level: Easy

Tools:

• roasting tray

• mixing bowl

• chopping board

• knife

• spatula 

Ingredients:

• 125g of Quinola express wholegrain quinoa and lentils (half a pack)
• Juice of half a lemon
• Half a red onion, finely diced
• 1 large carrot, grated
• 1 garlic clove, minced
• 1 egg 
• 1tsp of cayenne pepper
• 1.5tsp of cumin
• 1tsp of ground coriander 
• 2tbsp of cassava flour/ gluten free flour

Method:

1. Preheat the oven to 180C. 

2. Cook the quinoa mix as per instructions. Then transfer to a bowl with the spices, lemon juice, garlic, carrot and onion. Stir well then crack in the egg and mix together. Season well with salt and pepper.

3. Mix in your flour, keep adding more so the mixture is not too sticky and starts to bind.

4. Divide the mixture into even balls and roast on a lined baking tray for 15-20 minutes until golden and brown all over. 

5. Serve the balls warm with salad and hummus!