Misir Wat Nuggets with Sunflower Seed Dipping Sauce

This is by far the best nugget recipe I have had yet.  The lentils mixed with the farro make the texture chewy and sticky, so they don’t crumble when bit into.  They are fantastic, especially with the dipping sauce.  I would say this leftover recipe is better than my original Misir Wat.  Don’t take my word for it, though.  Y’all tell me what you think!



  • 4 cups leftover Misir Wat, found here
  • 2 carrots, peeled
  • ¼ onion, roughly chopped
  • 1 cup cilantro, chopped
  • 2 cups farro, cooked
  • 1 cup oatmeal, dry
  • Salt and pepper to taste

Dipping sauce

  • 2 Tbsp. sunflower seed butter
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • Juice of ½ lemon
  • Water to reach desired consistency


  1. Preheat oven to 400°F
  2. In a food processor, mince carrots and onion
  3. Add lentil stew, farro, and cilantro
  4. Pulse until lightly mixed
  5. Slowly add oatmeal through top of food processor and process until thoroughly combined
  6. Add salt and pepper to taste
  7. Form mixture into balls and place on parchment paper-lined baking sheet
  8. Bake for 25 minutes
  9. For the dipping sauce, combine all ingredients except water into small bowl
  10. Whisk until homogeneous
  11. Add water slowly and mix until desired consistency is reached
  12. Serve nuggets and sauce with potatoes or other starches of your liking
  13. Enjoy!

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