These beetroot lentil kebabs/kabobs are full of refreshing and earthy flavors. Enjoy over your salad, in a pita pocket or as appetizer with any dip, these kebabs are so versatile and are going to be your absolute favorite dish.
- 250 grams beets, boiled&peeled (raw beets- 300grams approx.)
- 250 grams french lentils, cooked (1/2 cup uncooked, approx.)
- 500 ml water to cook lentils
- 120 grams bread crumbs, gluten free
- 100 grams millet (1/2 cup)
- 235 ml water to cook millet
- 50 grams green onions, finely chopped (5-6 sprigs)
- 50 grams fennel bulb, roasted
- 1 small whole garlic bulb (around 30 grams of cloves)
- 25 grams cilantro, chopped
- 25 grams mint, chopped
- 2 tbsp fresh dil, chopped (5 grams approx)
- 50 grams pistachio, roasted
- 2 tbsp flaxseed meal
- 6 tbsp water, room temperature
- 2 tbsp citrus zest (lemon or orange)
- 1 tsp citrus juice (lemon or orange)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp dry mustard powder
- 1 tsp fennel seeds
- 1 tsp black pepper powder
- Salt to taste
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Preheat the oven to 375° F
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Scrub the beets nicely so they are clean and trim their ends.
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Brush a little bit of oil on the beets and put them on baking pan. Add 4-5 tbsp water to the pan - this will prevent beets from sticking to the bottom.
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Cover the pan with foil, and roast them for about an hour, until they are fork tender. Trim the ends, and peel them. Cut them in quarters.
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Meanwhile, roast the garlic.Cut the bulb in half, Drizzle 1 tsp oil and wrap loosely in foil. Roast in the oven for 25-30 minutes, until the garlic cloves get soft and caramelized.
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Roast the fennel bulb. Cut the bulb in half, drizzle some oil, and put on a sheet pan. Roast in the oven for 40 minutes until tender. Chop them after they've cooled.
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While beets and garlic are roasting, cook the lentils. Wash the lentils and strain. In a saucepan, add the water and 1/2 cup lentils. After a boil, cover and let it simmer for about 30 minutes until cooked but not mushy. Let cool.
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In another saucepan, add the rinsed millet and the water. After a boil, cover and let simmer for about 15-20 minutes. Take off the heat and let cool. Fluff with a fork.
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Prepare the flax gel for binding. Combine the flax seed meal with water in the food processor. Run the processor with metal blade for 2-3 minutes until it thickens in to a gel-like consistency. Transfer this to a bowl.
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In the food processor add: beets, lentils, millet, roasted garlic cloves, chopped fennel, cilantro, mint, dill, citrus zest, citrus juice, and all the dry spices. Pulse in 2-3 second intervals until all the ingredients are finely chopped and well incorporated.
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Add flax gel and nuts. Pulse again to just combine into coarse, thick mixture. Do not over-process; if it is over-processed, the mixture will become mushy and smooth. You do not want it to be smooth.
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Transfer to a bowl. Add bread crumbs and combine with hands. Adjust for seasoning.
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Cover the bowl and let sit in refrigerator for 30 minutes to an hour.
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Oil your palm, and form small round balls from the mixture.
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Preheat the air fryer at 390°F (200°C) for 2 minutes.
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Put the kebabs in air fryer for 10 minutes, turning them over half way through.
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Serve hot with any dip/chutney or on top of your favorite salad.
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If deep deep frying these kebabs, then use oils that have higher smoking point. For example - canola, grape seed and sunflower oil.
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Heat oil to 350°F (175°C). Do not go above 375°F (190°C). Fry them in batches.
These kebabs could be bakes in oven or even grilled on your grill or stove top griddle.
You could pre-cook your beets, lentils, millet, fennel, and garlic 1-2 days in advance and keep in refrigerator. Then process them in food processor at a different day.