A plant-based recipe for crispy lentil kebab rolls made with a mixture of bell pepper, onion, mushrooms, walnuts, and lentils, seasoned with various spices and roasted until golden.
Preheat oven to 400ºF. In a food processor pulse onion, pepper and mushroom and walnuts a few times until coarse but combined. Add lentils then pulse again until combined but still textured. Transfer mixture to a bowl; add spices flour and tomato paste, mix until it’s able to hold shape in your hand. Press mix out onto a tortilla evenly then roll and cut into even rounds (about 3-4 per 6 inch tortilla). Layer rounds on a skewer and line on a baking tray. Lightly oil and roast for 25-30 minutes. Lightly oil again halfway through. Remove from oven, optional top with chili oil and chives.
