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5 from 7 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. 

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer
Cuisine: Mediterranean, Turkish
Servings: 5 servings
Calories: 200kcal
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


  • In a sauce pan cook the lentils with 3 cups of water until they have absorbed the water and are cooked.
  • Turn the heat off, add in the bulgur and cover with the lid. Let it sit for 30 minutes.
  • 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.
  • Place the red lentil and bulgur mixture in a large bowl. Add in the onion mixture and mix.
  • Add in the parsley, green onions, cumin, salt, pepper and Aleppo pepper.
  • Add in the olive oil and mix well.
  • Start shaping the vegan lentil meatballs into long cylinders and place them on a platter.
  • Chill for an hour in the fridge and serve with fresh lemon and lettuce.



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


Calories: 200kcal