For the lentil and bean balls

• 200g red lentils
• 1 tin of kidney beans
• 1 red onion
• 2 garlic cloves
• 90g cucumber
• 60g tahini
• 50g chickpea flour
• 1 yellow chili pepper (optional)
• 1/2 bunch fresh mint
• 1/2 bunch fresh coriander or 1.5 tsp ground coriander
• 1 teaspoon paprika powder
• 1.5 tsp cumin
• 1 tsp chili salt or sea salt

For the herb dip

• 150g vegan cream cheese
• 100g coconut yogurt
• 1 onion
• 1-2 garlic cloves
• 1/2 lime, juice only
• 1/2 bunch fresh parsley
• 1/2 bunch fresh chives
• Pepper, salt

1. Rinse the red lentils very well and cook according to the packet instructions. Drain well and set aside.
2. Drain the juice from the kidney beans and puree the beans with a hand blender or in a blender. Pour the puree into a large bowl.
3. Peel and finely chop the onion and garlic cloves. Wash the cucumber and cut into very small pieces. Cut the chili pepper into small rings. Wash the fresh herbs, drain well and chop finely. Add everything to the bean puree.
4. Add the cooked red lentils to the bowl along with the spices, tahini and chickpea flour and mix everything well until a homogeneous mixture is formed. Cover the bowl with cling film and chill in the fridge for approx. 2-4 hours.
5. Now preheat the oven to 200 degrees top/bottom heat. Shape the mixture into golf ball-sized balls by hand or with an ice cream scoop and place on a baking tray lined with baking paper. Finally, brush the balls with a little olive oil.
6. Place the balls in the oven for approx. 30-35 minutes. Keep a close eye on the balls at the end of the baking time so that they don't get too dark and dry. They should be golden brown and crispy on the outside and nice and soft on the inside.
7. Meanwhile, for the herb dip, mix the cream cheese, yogurt, herbs, onion, garlic cloves and lime juice and season with salt and pepper.
8. As soon as the balls are cooked, take them out, leave to cool slightly and serve with the fresh herb dip.