plantbased vegan vegetarian smallplates snack

Crumbed Hemp, Quinoa and Lentil Balls

ready in: under 30 minutes

servings: serves 4

by: Ceres Organics

These tasty “meatballs” are filled with plant-based nutrition including lentils, hemp and quinoa. If you have leftover quinoa, this is a great way to use it up!


  • 1/2 onion cooked
  • 1 can Organic Brown Lentils drained and rinsed
  • 1/2 cup Organic Quinoa, White cooked
  • 2 tbsp Organic Hemp Seeds
  • 1 chia egg (1 tablespoon chia seeds with 3 tablespoons of water)
  • 3 tbsp Organic Savoury Yeast Flakes
  • 1 tsp Organic Garlic Powder
  • 1/2 cup parsley
  • 1 tsp smoked paprika
  • 1/3 cup Organic Jasmine Rice Crumbs
  • Salt & Pepper

To coat

  • 1/2 cup Organic Jasmine Rice Crumbs
  • 1 tbsp Organic Savoury Yeast Flakes


  1. Heat your frypan up and drizzle some oil. Fry your onion up in your pan until translucent and set aside.
  2. In your food processor, add your ingredients (except for those to coat) and blitz until smooth.
  3. Grab a tablespoon, scoop and start rolling them out into balls.
  4. Mix your savoury yeast flakes together with the jasmine rice crumbs for the coating. Start coating your balls and set aside.
  5. Heat your pan to medium-high heat and add oil. Once hot, add your balls, making sure not to overcrowd and cover with a lid for 1-2 mins. When it is time, start turning them over, you’ll want a beautiful brown crust. Repeat until all sides are cooked and heated through.
  6. Serve with spaghetti or on it’s own with your favourite sauce.


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