Crispy Lentil & Rice Veggie Balls

Instructions

1. 1

   Finely mince the parsley, celery, carrot, and yellow onion on a cutting board until very fine.

   

   Tip: A fine mince ensures the aromatic vegetables cook through quickly and disperse evenly throughout every bite.
2. 2

   In a small bowl, whisk together the white miso paste, soy sauce, garlic powder, nutmeg, cumin, black pepper, and lemon juice into an aromatic seasoning liaison.

   
3. 3

   In a large mixing bowl, combine the overcooked white rice and cooked brown lentils. Mash thoroughly with a potato masher until partially broken down and sticky.

   

   Tip: Overcooking the rice releases natural starches that, when mashed with the lentils, create a cohesive binder without needing eggs.
4. 4

   Add the minced vegetables and pour the seasoned miso-soy liquid over the mashed rice and lentil mixture. Mix well with a spoon until thoroughly combined.

   
5. 5

   Add the chickpea flour and knead gently with your hands until a soft, pliable, and non-sticky dough forms.

   
6. 6

   Roll the dough between your palms into roughly 20 to 24 uniform balls (about 3 cm / 1.2 inches in diameter).

   
7. 7

   Heat vegetable oil in a deep saucepan or skillet to 175°C (350°F). Ensure there is enough oil for the balls to float freely.

   
8. 8

   Fry the veggie balls in batches of 6 to 8 for 3 to 4 minutes, turning gently with a slotted spoon, until deeply golden brown and crispy all over.

   
9. 9

   Lift the balls from the oil using a slotted spider, drain on paper towels, and serve warm with dipping sauces or tossed in warm tomato sauce.