5 from 6 votes

Turkish Lentil Meatballs (Vegan)

These vegan lentil meatballs are a Turkish classic. Made with red lentils and bulgur, these meatballs are usually served with lettuce and herbs. 

Course Appetizer
Cuisine Mediterranean, Turkish
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 5 servings
Calories 200 kcal
Author Shadi HasanzadeNemati


  • 1 cup red lentils
  • 1 1/2 cup fine bulgur
  • 3 tbsp olive oil
  • 1 onion chopped
  • 4 cloves garlic
  • 2 tbsp tomato paste
  • 1 1/2 cups fresh parsley chopped
  • 1 cup green onion chopped
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp Aleppo pepper
  • 1/3 cup olive oil


  1. In a sauce pan cook the lentils with 3 cups of water until they have absorbed the water and are cooked.

  2. Turn the heat off, add in the bulgur and cover with the lid. Let it sit for 30 minutes.

  3. Heat olive oil in a frying pan and saute onion and garlic until golden. Add in tomato paste and cook for a few minutes. Turn the heat off.

  4. Place the red lentil and bulgur mixture in a large bowl. Add in the onion mixture and mix.

  5. Add in the parsley, green onions, cumin, salt, pepper and Aleppo pepper.

  6. Add in the olive oil and mix well.

  7. Start shaping the vegan lentil meatballs into long cylinders and place them on a platter.

  8. Chill for an hour in the fridge and serve with fresh lemon and lettuce.

Recipe Video

Recipe Notes

If the mixture is not sticky enough, add more olive oil, one tablespoon at a time.