Spiced Lentil-Chickpea Balls with Mushroom Sauce

Steps

1. Simmer the lentils in the water in a saucepan for 20–25 minutes until tender, then drain well and cool for 10 minutes.
2. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
3. On one pan, toss the carrot and cauliflower with one quarter of the olive oil, one quarter of the salt and half the black pepper; spread out.
4. In a skillet, heat another quarter of the olive oil over medium heat and cook half the onion and half the garlic for 4 minutes until soft.
5. In a food processor or large bowl, pulse or mash the cooked lentils, chickpeas, the cooked onion and garlic, oats, egg, parsley, cumin, paprika, coriander and half the salt until the mixture holds together but stays a little chunky.
6. Roll the mixture into 20 balls, set them on the second pan and brush with another quarter of the olive oil.
7. Roast both pans for 25–30 minutes, turning the balls and stirring the vegetables halfway, until the balls are browned and firm (160°F (71°C) in the center) and the vegetables are tender and golden.
8. Meanwhile, heat the remaining quarter of the olive oil in the skillet over medium-high heat and cook the mushrooms with the remaining onion for 7 minutes until browned; stir in the remaining garlic and the thyme for 1 minute.
9. Sprinkle the flour over the mushrooms and stir for 1 minute, then whisk in the vegetable broth and soy sauce and simmer 4–5 minutes until thickened.
10. Take the skillet off the heat, stir in the greek yogurt, the remaining salt and the remaining black pepper.
11. Add the balls to the sauce and spoon it over them; serve with the roasted carrot and cauliflower.