Sticky Sesame Lentil Meatballs with Peanuts (Vegan)

In a food processor, process the peanuts till a ground meat-like texture is achieved, then set aside.

In a medium pot, add 1 tbsp. olive oil and gently cook your onions and garlic on medium heat for 5 minutes.  Stirring frequently to prevent burning.

To the pot, add salt and pepper.  Stir till all the onions and garlic are coated with the seasoning.  Cook down the onions for 5 minutes before adding the lentils, chickpeas, or rice to the pot.

Remove the lentil mixture from the pot and gently pulse in the same food processor (you can also use a hand blender) till a crumble develops.

Transfer the lentil mixture to a medium-sized mixing bowl. To the bowl, add the peanuts and the remaining ingredients. Stir till well combined.  Set ahead in the fridge for at least 30 minutes.

Preheat the oven to 350F and line a baking sheet with parchment paper.

Once cooled, you now form “meatballs”. I used a 1 1/2 tbsp. ice cream scoop to measure the size. I then rolled them and placed them on the baking sheet.  Cook them for 20-30 minutes total, flipping and turning at least twice to avoid any burning.

NOTE: if you have a strong oven, please check on them at 20 minutes.  If you have an oven that needs a bit more love... you may need to cook them for 40 minutes.  Each oven is different.  I cooked mine for 35 minutes and it worked perfectly.

At the halfway mark, remove the "meatballs" and lightly coat with 1/4 of the sauce. Just before the balls are completely cooked.  Add another 1/4 of the sauce to the "meatballs" and cook for the remaining 5 minutes.

Serve with white rice, sesame seeds, green onions, and as much sauce as desired.