Approximately 4 Serves


Ingredients for Chickpea & Lentil Balls:

Makes approximately 20 balls

( I use organic where available )

1 can of brown lentils (400 grams)

1/2  can of chickpeas ( 200 grams)

1 Tablespoon of tahini 

2 tsp of tamari

2 tsp of sesame oil

1 Tablespoon of buckwheat flour 

2 tsp of Zaatar (Lebanese spices) 

1/2 tsp of cumin 

1/2 tsp of salt

1/2 tsp tumeric 

1 clove of garlic

1 Tablespoon of sesame seeds 

Chilli powder (optional) 

Olive oil

NOTE: If you wish to also make the Kale Tabouli, I suggest cooking the quinoa as per cooking instructions then reserve as you prepare the chickpea./lentil balls


Step 1 : Preheat oven to 160°C

Step 2: Add all ingredients ( apart from the buckwheat flour) to a food processor and blitz until well combined.  Remove from food processor then gradually stir in buckwheat flour until mixed through and the mixture is sticky but a consistency that you can form into small balls.

Step 3: On a baking tray, lay a piece of baking paper down and drizzle with approximately 1-2 tablespoons of olive oil, as you form the chickpea lentil balls, roll in the olive oil until well coated. Space them out on the tray then place in the oven for approximately 10-15 minutes before turning them over and continuing to cook for a further 10-15 minutes.

Ingredients for Kale & Quinoa Tabouli 


1/2 large bunch of Kale

1/2 bunch of mint

1/2 brown onion

1 and 1/2 cups of cooked quinoa

2 x large ripe tomatoes

Juice of half a lemon 

Olive Oil

salt to taste

Additional/Optional Ingredients:


Extra tahini 

Chilli or peppers

Lebanese bread or gluten free alternative


Finely chop the Kale, the brown onion , tomatoes and mint, placing the kale into a large bowl first, massage 2 teaspoons of olive oil into the kale before adding the other vegetables.

Step 2; Then add the cooked quinoa , mix through all ingredients, drizzle with the juice of half a lemon and a little more olive oil and salt to taste.

Bringing It Together:

Once all elements are ready, distribute the tabouli among bowls, then place chickpea/lentil balls on top and serve with avocado and a drizzle of tahini and peppers or chilli if you like! Or you could even pop it into a Lebanese pita or a gluten-free wrap ....