Middle Eastern Farro-Lentil Balls Recipe for Dinner
These crunchy farro-lentil balls are a flavorful and satisfying dish perfect for dinner. Combining whole-grain farro and lentils, they have a delightful texture and pair beautifully with a creamy tahini sauce, offering a nutritious and versatile meal.
Equipment
- food processor
- Skillet or baking sheet for frying/broiling
Ingredients
- 1 ½ teaspoons kosher salt plus more as needed
- ⅓ cup green French lentils or brown lentils
- 1 bay leaf
- 1 cup farro
- 1 small onion diced
- ¼ cup fresh parsley leaves
- ¼ cup fresh cilantro leaves plus more for garnish
- 4 garlic cloves 3 whole, 1 grated or minced
- 1 fresh red chili or jalapeño seeded and coarsely chopped
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- 1 teaspoon freshly ground black pepper
- ½ teaspoon sweet paprika
- ½ cup panko bread crumbs
- 1 large egg lightly beaten
- 2 tablespoons extra-virgin olive oil plus more for frying or drizzling
Tahini Sauce:
- ⅓ cup tahini
- 6 tablespoons warm water
- Juice of ½ lemon plus lemon wedges for serving
Instructions
- Cook the Lentils: In a small pot, bring salted water to a boil and add the lentils and bay leaf. Simmer partially covered for 25 to 40 minutes, until the lentils are tender. Once cooked, drain the lentils and discard the bay leaf.
- Cook the Farro: In another medium pot, bring salted water to a boil. Add the farro and cook until it becomes very soft, even more tender than you might want for a salad, about 25 minutes (though it may take up to an hour depending on the type of farro). Monitor the water and add more if needed. Drain the farro thoroughly.
- Blend the Base Mixture: Place the diced onion, parsley, cilantro, whole garlic cloves, chili, cinnamon, allspice, black pepper, paprika, and 1 ½ teaspoons of kosher salt in a food processor. Blend until everything is finely minced. Add the cooked farro to the processor and pulse until the mixture becomes a rough paste with broken-down grains, which should take about 2 minutes.
- Combine Ingredients: Transfer the processed mixture to a large bowl and add the cooked lentils, bread crumbs, beaten egg, and olive oil. Mix everything together thoroughly with your hands until well combined. Adjust seasoning with salt if necessary. Shape the mixture into balls or football-shaped pieces about 1 ¼ inches in size.
- Cook the Balls:To Fry: Heat a skillet over medium-high heat with about ¼ inch of olive oil. Once the oil is hot, add a batch of the farro-lentil balls, ensuring they have enough space to brown evenly. Fry until they are crisp and golden brown on all sides, about 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining mixture, adding more oil as needed.To Broil: Place the formed balls on one or two rimmed baking sheets, ensuring they do not touch. Drizzle with olive oil and broil for 6 to 10 minutes, turning them frequently to ensure even browning. Shake the baking sheets occasionally to help cook all sides.
- Prepare the Tahini Sauce: In a bowl, whisk together tahini, grated garlic, warm water, and lemon juice until the sauce is smooth and creamy. Adjust the seasoning with additional salt or lemon juice if necessary.
- Serve the Dish: Serve the farro-lentil balls on a platter, garnished with fresh cilantro and lemon wedges. Pair with the tahini sauce for dipping or drizzle it over the balls directly. These can be enjoyed as a standalone dinner, tucked into pita with greens and yogurt, or served as a party appetizer.
Notes
- These balls can be prepared a day ahead and refrigerated before frying or broiling.
- For an authentic touch, serve with pita, mixed greens, yogurt, and pickles.
- They can be enjoyed warm or at room temperature, making them perfect for a dinner gathering or as a main dish.
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