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Preheat your oven to 375 F.
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Heat a medium sized skillet on medium heat.
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Sauté garlic and onion using 1 Tablespoon olive oil.
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Blend 1 Tablespoon flaxseeds with 2 1/2 Tablespoons water in a food processor and let sit for 2-3 minutes.
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Add cooked and cooled lentils, sautéed onions and garlic, 1 teaspoon olive oil, nutritional yeast, Italian seasoning, and Herbs de Provence seasoning to the food processor and pulse until combined but not puréed.
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Using a tablespoon scoop out lentil balls and roll in bread crumbs to coat.
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Sauté breaded lentil balls in remaining olive oil for a few minutes on each side until golden brown.
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Place on a parchment paper lined baking sheet and bake for 10-15 minutes.
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These are fragile, so be gentle when forming and breading them.