Using a food processor, pulse the lentils, egg, shallot, garlic, tomato paste, tamari, maple syrup, almond flour, salt and pepper until everything is combined and the lentils have broken down a bit. If the mixture is too thick, add 1 tablespoon of water and pulse again.
Step 3
Transfer the mixture to a bowl and fold in the feta, cranberries, parsley and mint, stirring until everything is combined.
Step 4
Line a sheet tray with parchment paper. Scoop the mixture into 2 or 3 tablespoon sized balls. Place on the sheet tray, leaving a little bit of space between each one.At this point you can freeze these on the tray until frozen solid then transfer to a zip top bag or tupperware. Freeze for up to 3 months.
Step 5
Bake for 20 to 25 minutes, until they just begin to brown lightly.
Step 6
To make the glaze, simmer the balsamic vinegar and agave in a small saucepan until the mixture is thickened and reduced by half. Let it cool.
Step 7
Serve the meatballs drizzled with the balsamic reduction.
