Mushrooms & Lentils “Polpette”

Ingredients

• 250 g chestnut mushrooms, sliced
• 1 red onion, peeled and chopped finely
• 2 tbsp olive oil
• 50 g / 1/2 cup ground almond (or any other flour, oat, wheat, spelt)
• 60 g / 1/2 cup cooked lentils
• 2 tbsp pickled capers, drained and finely chopped
• 1 tbsp raisins (or any other dried fruit)
• Zest from 1 lemon
• 10 basil leaves (other herbs like mint or coriander can work)
• Pinch of sea salt and pepper
• 1 can (240 g) cooked chickpeas, drained (keep the water for later use)
• 1 garlic clove, grated
• 150 ml almond milk (or other plant-based)
• 1 lemon, juiced
• 1 tbsp tahini
• 1 tbsp nutritional yeast
• 20 g coriander (leaves and stems), chopped