Vegetarian Lentil And Chickpea Meatballs With Lemon Pesto

• Lentil and Chickpea Meatballs
• 2 cups cooked lentils, any variety but I like French lentils
• 1 cup drained and rinsed chickpeas (I use canned because they are easy)
• 2 eggs
• 1/2 cup goat cheese (or ricotta for substitution)
• 1/2 cup grated parmesan
• 1 lemon, juiced
• 1 garlic clove
• 1 tablespoon aleppo pepper (or substitute 1/2 cayenne)
• 2 tablespoons chopped basil
• 2/3 cup Panko breadcrumbs
• 1 tablespoon extra virgin olive oil
• 1 lemon, for garnish
• Lemon Pesto
• 3 cups basil
• 2 tablespoons pine nuts (or substitute walnuts or hazelnuts)
• 1/2 cup grated parmesan
• 1 lemon, juiced
• 4 tablespoons extra virgin olive oil

1. Combine all ingredients in a food processor and blend until it creates a paste. Form into 1-inch round balls. If the paste is too sticky, refrigerate for an hour before rolling into balls.
2. Place on parchment paper on a baking sheet and bake at 400 degrees for 25 minutes or until they start to brown on top. Squeeze a whole lemon over them before serving.
3. Combine all ingredients in a food processor and blend until combined. Spoon over the meatballs or use as a dip on the side.

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Taken from food52.com/recipes/17572-vegetarian-lentil-and-chickpea-meatballs-with-lemon-pesto (may not work)