Spicy Vegan Meatballs

Ingredients

• 1 ½ cups cooked green lentils
• 1 cup cremini mushrooms, sliced
• ½ cup walnuts
• 3 tablespoons flax seeds, ground
• ¼ cup rolled oats
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoons tamari
• 1 teaspoon liquid smoke
• 2 tablespoons parsley, finely minced
• ½ teaspoon ground paprika
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper
• Salt and pepper to taste
• 1 tablespoon neutral oil for cooking
• 1 tablespoon olive oil
• 1 tablespoon harissa paste
• 1 pinch of salt
• 1 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
• Fresh mint to taste

Prep

• Pulse the greens, mushrooms, walnuts, flaxseeds, rolled oats, garlic powder, onion powder tamari, liquid smoke, parsley, paprika, chili powder, cayenne pepper, salt and pepper in a food processor until they're roughly chopped but hold together.
• Shape the dough into 15 balls and place on a platter. Refrigerate for 15 minutes.
• Heat a skillet over medium heat. Gently place the meatballs in the skillet. Keep turning the meatballs until they are golden brown on all sides, about 8 minutes, and then set aside.
• For the yogurt chili sauce: mix the ingredient for the chili oil, add the yogurt and stir gently. Drizzle the meatballs with the sauce and enjoy!