Ingredients for 2 pies:

For the vegan lentil meatballs
80 ml olive oil
1 white onion, finely chopped
1 sweet potato, coarsely grated
1 garlic clove, grated
1 ginger cube, the size of a die, grated
200 g lentils, boiled
60 g oat flakes
1 lemon (its juice)
1/2 bunch of parsley (just the leaves)
Salt
Pepper

For serving
2 cypriot pitas
4 tbsp Vegan Tzatziki by Condito The Green Line
6 lentil meatballs

Method:

For the vegan lentil meatballs

In a blender, blend the cooked lentils with the oats. In a wide non-stick pan, sauté the onion and sweet potato. Add the garlic, ginger, salt and pepper. Reduce the heat and simmer until soft. Add the lentil-oat mixture and stir with a spatula. Transfer the mixture to a bowl and add the juice of one lemon and the chopped parsley. Form the mixture into the shape of meatballs and transfer to the air fryer. Bake for 10 minutes at 180°C. Alternatively, if you don’t have an air fryer you can bake the vegan lentil meatballs in your oven at 180°C for 45 minutes.

For serving

Place the Cypriot pitas in a toaster to heat slightly and slice them open. Spread the Vegan Tzatziki first. Add the vegan lentil meatballs, the salad, close the pita and enjoy.