This recipe is a keeper! Hearty, spicy, smoky veggie meatballs with a ton of high-quality plant protein. Each bite of these has a rich variety of flavor, from spicy harissa to nutty tahini. Use these to make a hearty sub, to top a bowl of spaghetti, or add some depth to a salad.

Harissa Lentil Quinoa Meatballs [Vegan]



Cooking Time




  • 1/3 cup dry quinoa
  • 1/3 cup dry green lentils
  • 3 cups water, for boiling
  • 1 medium onion, chopped
  • 2 garlic cloves
  • 1 roasted eggplant
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon harissa
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1/2 cup bread crumbs
  • 1/4 cup chopped walnuts


  1. Boil the quinoa and the lentils in 3 cups of water for 10 minutes. Strain them after boiling. They will be cooked but will retain a somewhat hard texture.
  2. Put the lentils and quinoa in a food processor and mix briefly. Add the onion, garlic, roasted eggplants, tahini, lemon juice, harissa, cumin, black pepper, and breadcrumbs. Mix them until thoroughly combined but with a slight texture left.
  3. Add the walnuts and pulse the food processor a few times.
  4. Shape into balls and cook in a lightly oiled skillet over medium heat, flipping a few times until you get a nice crust cover. Alternatively, you can bake them for 15-25 minutes in 400°F.