Lentil and Vegetable Kefta

Directions

1. 1
   In a medium saucepan, combine the lentils and enough water to cover by at least 1 inch (2.5 cm). Bring to a boil over high heat; reduce heat to low and simmer, uncovered, for 10 minutes (the lentils will be slightly undercooked).
2. 2
   Drain and rinse under cool water.
3. 3
   Place lentils in a food processor.
4. 4
   Preheat oven to 375F (190C). Spray a large rimmed baking sheet with cooking spray (or lightly oil the sheet).
5. 5
   Add the carrots, onion, cilantro, mint, garlic, flaxseed meal, cumin, paprika, coriander, optional cinnamon, salt and pepper to food processor with lentils. Pulse, using on/off pules, until finely chopped, but not a paste (see photo), scraping sides and bottom of bowl several times so that the mixture is evenly chopped.
6. 6
   Scrape mixture into a bowl and and stir in the coconut flour until blended. Adjust salt and pepper to taste.
7. 7
   Shape 1/4-cupfuls of mixture into long ovals (about 2.5 in/6.35 cm long). This should yield 21 kefta.
8. 8
   Place on prepared baking sheet, spacing 1 inch (2.5 cm) apart.
9. 9
   Bake for 33 to 38 minutes until golden brown and surface appears dry.
10. 10
    Remove from oven.
11. 11
    Position oven 6 to 8 inches from broiler source. Preheat oven broiler to high. Spray kefta with oil (from oil mister) or nonstick spray. Broil for 45 to 90 seconds until a deeper brown (*watch closely! do not walk away or they can burn).
12. 12
    Serve warm, room temperature or cold with salads, flatbread, as part of a wrap, as a snack, or an appetizer. If desired, serve with some harissa and chopped mint or cilantro, as pictured.