Vegan Greek Meatballs w/ Cucumber Slaw


  • 2 cups lentils (green or brown), cooked and drained
  • 1 cup cooked (and completely cooled) quinoa
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • ½ shallot, minced
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1-tablespoon mint leaves, finely chopped
  • ½ teaspoon sweet paprika
  • ½ teaspoon crushed red pepper flakes (optional)
  • ¼ teaspoon cumin
  • ¼ teaspoon cinnamon (optional)
  • Sea salt and pepper, to taste


  • 1 cucumber thinly sliced in half moons
  • ½ red onion, thinly sliced
  • ¼ cup kalamata olives
  • 1-tablespoon fresh parsley, chopped
  • Juice from half a lemon
  • Extra Virgin Olive Oil for drizzling
  • Pinch of sea salt and fresh ground black pepper
  • Vegan Feta Cheese (Violife brand is my fave, optional)


  1. Preheat oven to 350 degrees.
  2. In oven-safe skillet add 1-tablespoon olive oil, over medium heat, sauté garlic and shallot until fragrant and softened, approx. 2 minutes. Remove from heat and reserve pan for later.
  3. Pulse the lentils, garlic, shallot, herbs and spices in food processor into a crumbly, loose consistency. Then add the cooked cooled quinoa and pulse again. You want the mixture to be sticky enough to hold together, without being completely pulverized.
  4. Scoop out a small handful of the mixture and gently form into balls, add to a plate and refrigerate for 10 minutes.
  5. Reheat your reserved oven-safe skillet over medium heat. Add remaining olive oil and then add meatballs; sauté for a few minutes, gently turning to get a slight golden crust on all sides.
  6. Transfer the skillet to the oven and bake for 20-30 minutes; until golden and slightly dry to the touch.
  7. While meatballs are baking, combine all the ingredients for the cucumber slaw (except the feta, if using) in a bowl and set aside.
  8. Serve meatballs with cucumber slaw and top with feta and parsley.