350g of hard tofu
1 onion, finely chopped
2 garlic cloves, crushed
½ cup brown lentils, drained and rinsed
½ – 1 cup almond meal
¼ cup pine nuts
4 tbsp fresh parsley, finely chopped
Salt and pepper to taste
1 tbsp olive oil
1 cos lettuce, separated into cups
1 bunch parsley, chopped (about 1 ½ cups)
4 tbsp tahini
1 clove garlic, crushed
1 tbsp lemon juice
½ tsp lemon zest
1 tbsp extra virgin olive oil
Salt and pepper, to taste
Cashews, roughly chopped, to serve
To make the tahini:
Combine all ingredients except the olive oil in a food processor until smooth. Gradually add the olive oil as needed if the consistency is too thick.
Set aside until needed.
To make the meatballs:
In a food processor add the tofu, onion and garlic and blend till course. In a large mixing bowl mix together the remaining ingredients with the tofu, starting with half a cup of almond meal and adding more if needed to make the mixture bind together. Roll into medium sized balls.
Heat olive oil over medium-heat in a frying pan, add meatballs to the pan, cooking on each side until cooked through.
Serve in lettuce cups with some chopped cashews and the green tahini drizzled over the top.