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Spicy Lentil Rissoles (Vegan & Gluten-free)

Makes 15 - 20 of 4cm Diameter Rissoles


160g Lentils & 3 cups Water & A pinch of salt

2 Tablespoons Carwari Sesame Flour

1 Tablespoon Carwari White Tahini

1 Tablespoon Carwari Japanese Spicy Seasoning

1/4 to 1/2 Teaspoon Carwari Agave Nectar (Optional – for milder taste)

Chia Gel – Soak 1 Tablespoon of Carwari Chia Seeds in 3 Tablespoons of Water for 15 minutes

100g Mushroom

1 cup Italian Flat Parsley – leaves & stalks

1 Teaspoon Ground Cumin

1/2 to 1 Tablespoon Corn Flour (if the mixture is too wet)

Carwari Extra Virgin Sesame Oil for pan-frying


1. Cook lentils in 3 cups of boiling water and a pinch of salt for 5 – 10 minutes. Once cooked, drain the water and cool it down.

2. Put all ingredients, except the corn flour and oil, in a food processor and mix until combined, but leave some each ingredients texture and not pureed.

3. Transfer the mixture into a bowl. If the mixture is too wet, add corn flour little by little until you can shape.

4. Heat sesame oil in a frying-pan and pan-fry rissoles over medium heat.

5. Flip them over after 4 - 5 minutes. It might be soft and fragile so flip them carefully. Cook the other side for 3 - 5 minutes.

6. Serve with salad & a wedge of lemon. Drizzle Tahini Sauce and sprinkle some nuts or sesame seeds.

*If you shape them into balls, it might be easier to cook them in the oven.

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