Drain the lentils and ricotta very well; the drier they are, the less binder you'll need.

Roughly blend the lentils in a food processor to keep some texture.

In a bowl, combine the lentils, ricotta, Parmesan, sea salt, black pepper, dried mint, and chickpea flour.

🧬NUTRITIONAL VALUES PER 3 1/2 OZ (100 g): Calories 158 kcal
Carbohydrates 14 g
Protein 10 g
Fat 7 g
Fiber 5 g

💡Let the mixture rest in the fridge for 15 minutes before shaping the meatballs: as the chickpea flour hydrates, the mixture will become even more stable.

❓️"Can I use rice flour?" Yes, but chickpea flour binds better when not using eggs.

⚠️Too much flour: Add one tablespoon at a time so the meatballs don't get too firm.

🏁Team Ricotta 🧀 or Team Vegan 🌿? If you loved these, you have to try my VEGAN LENTIL MEATBALLS! Let me know in the comments which version you prefer! Click the link for the full recipe! 🔗👇