Lentil Balls with Pistachio Crust and Yogurt Dip

Cook the lentils and let them cool down.

Mix in a blender together with tofu, tomato paste, lemon juice, Kotányi VEGGY Hot+Spicy, flaxseed, garlic and water (can also be done with a blender). Season the mixture with salt and pepper.

Form 1 tablespoon of the lentil mixture into a small ball with your hands. Repeat with the rest of the mixture.

Heat the oven to 180 °C.

Combine the flour, salt, pepper and almond milk and stir until smooth. Finely chop the pistachios.

Roll the balls first in the flour mixture and then in the pistachios.

Place on a baking sheet and bake for 25 minutes.

In the meantime, mix all the ingredients for the yogurt dip.

Serve the warm lentil balls with the dip.

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