Vegan Lentil Meatballs Recipe with Rye and Oats

Name: Vegan Lentil Meatballs Recipe with Rye and Oats
Prep time: 25 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Eastern European-inspired
Ingredients: 400 g cooked black or brown lentils, drained very well; 1 whole small onion, finely grated and squeezed dry; 2 cloves garlic, minced; 50 g rye breadcrumbs; 25 g rolled oats, finely ground; 2 tbsp sesame seeds; 1 tsp ground turmeric; 1 tsp ground cumin; 1/2 tsp fine salt; 1/4 tsp black pepper; 2 tbsp olive oil, for frying

Plant-based lentil meatballs with rye crumbs, oats, sesame and turmeric.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 5 minMakes 4 servings

Jump to Recipe

These vegan lentil meatballs turn cooked black lentils, rye breadcrumbs and oats into savoury, pan-browned patties or balls. The source’s “black hazelnut” is a mistranslation of black lentils, and its method gives no binder rest or oven finish. Here, pulse the lentils only partly so the mixture holds together while retaining texture, then chill it before shaping. Brown the pieces in a skillet and finish in the oven so the centres heat through without burning the crust. Serve with tomato sauce, grains or salad. Pulse lentils in a food processor 4 to 6 times until about half are mashed and half remain whole. Scrape into a bowl. Mix in onion, garlic, breadcrumbs, ground oats, sesame, turmeric, cumin, salt and pepper. Let stand 10 minutes; mixture should hold when squeezed.

Vegan Lentil Meatballs Recipe with Rye and Oats

How to tell when it is ready

The outside is browned and the centre is hot and cohesive; patties should hold together when lifted.

Tips

Dry cooked lentils thoroughly.
Do not puree the mixture completely.
Chill before shaping.
Turn gently with a thin spatula.

Troubleshooting

If mixture crumbles, mash in a few more lentils or add breadcrumbs by the tablespoon.
If mixture feels wet, chill longer and add a little more ground oats.

Substitutions

Use certified gluten-free oats and crumbs if needed.
Replace sesame with sunflower seeds for a sesame-free version.

Variations

Add chopped parsley or coriander.
Use smoked paprika instead of cumin.

Serving suggestions

Serve with tomato sauce and pasta.
Add to a pita with greens.
Pair with rice and yoghurt sauce.
Top a salad with warm lentil balls.

Make ahead

Prepare suitable components ahead and store them safely. Refrigerate within 2 hours up to 3 days. Reheat in a 180°C (350°F) oven until hot; freeze cooked pieces up to 2 months.

Storage

Refrigerate within 2 hours up to 3 days. Reheat in a 180°C (350°F) oven until hot; freeze cooked pieces up to 2 months.

Food safety

Use properly refrigerated cooked lentils and reheat the finished patties until steaming throughout.

Frequently asked questions

Can I use canned lentils?

Yes. Drain and rinse them very well, then pat dry; excess liquid makes the mixture harder to shape.

How should I store vegan lentil meatballs with rye and oats?

Refrigerate within 2 hours up to 3 days. Reheat in a 180°C (350°F) oven until hot; freeze cooked pieces up to 2 months.

Serve with tomato sauce and pasta. Refrigerate within 2 hours up to 3 days. Reheat in a 180°C (350°F) oven until hot; freeze cooked pieces up to 2 months.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegan Lentil Meatballs Recipe with Rye and Oats