Turkish pea balls with tahini sauce and pak choi salad

Turkish pea balls with tahini sauce and pak choi salad is a tasty and nutritious dish that combines Middle Eastern and Asian flavors.
Red lentils, fine bulgur, onion, garlic, tomato paste, and spices like cumin and paprika are used to make the pea balls. After that, the mixture is formed into small balls and served with a creamy tahini sauce made of tahini, lemon juice, garlic, and seasoning.
A fresh and crunchy pak choi salad with sliced baby pak choi, chopped parsley, mint, and dill, dressed with olive oil, lemon juice, salt, and pepper, complements the dish. The savory, tangy, and fresh flavors of the pea balls, tahini sauce, and pak choi salad combine to create a unique and delicious taste.
Overall, this dish is a great option for a healthy, flavorful, and simple vegetarian or vegan meal.
4 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Turkish Kitchen, Vegetarian Recipes
Servings 2 servings
Calories 400 kcal


Ingredients for the Pea Balls:

  • 1 cup of red lentils, rinsed and drained
  • 1 cup of fine bulgur
  • 1 onion, finely chopped
  • 3-4 cloves of garlic, minced
  • 1 tbsp tomato paste
  • 1 tbsp red pepper paste (you can substitute with paprika)
  • 2 tsp cumin powder
  • 1 tsp paprika powder
  • Salt and pepper
  • 2 tbsp olive oil

Ingredients for the Tahini Sauce:

  • 1/4 cup tahini
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 2 cloves of garlic, minced
  • Salt and pepper

Ingredients for the Pak Choi Salad:

  • 4-5 baby pak choi, sliced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh dill
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper


  • Bring 3 cups of water to a boil in a medium saucepan. Cook until the red lentils are tender, about 15-20 minutes. Remove any excess water.
  • Combine the cooked lentils, fine bulgur, onion, garlic, tomato paste, red pepper paste, cumin, paprika, salt, and pepper in a large mixing bowl. Mix everything together thoroughly.
  • Pour in 2 cups of boiling water and stir thoroughly. Cover and set aside for 20-30 minutes, or until the bulgur has absorbed the water and the mixture has thickened.
  • Knead in the olive oil until the mixture forms a smooth dough. Season with salt and pepper to taste.
  • In a small mixing bowl, combine the tahini, water, lemon juice, garlic, salt, and pepper to make the tahini sauce. Place aside.
  • In a medium mixing bowl, combine the sliced pak choi, parsley, mint, dill, olive oil, lemon juice, salt, and pepper.
  • Shape a small amount of the pea ball mixture into a ball with your hands. Repeat until all of the mixture has been consumed.
  • Serve the pea balls alongside the tahini sauce and pak choi salad.

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