Meatless Meatballs Using Rice & Lentils

I got the base for this recipe from an awesome vegan cookbook called Vegan Lunch Box, but I modified it to match my own tastes.  This works really well with traditional pasta and sauce.  It's good to eat it just with sauce too.

Take:
1/2 cup rice
1/2 cup lentils

and cook them in 1 1/2 cups boiling water for 30-40 minutes.  While this is cooking, preheat the oven to 350.  After they are done and drained, dump them into a large mixing bowl and add:

1/2 cup flour
2 tsp nutritional yeast

1 tsp cumin

1 tsp Italian herb seasoning

3/4 tsp baking powder
1/2 tsp salt
1/2 tsp basil
1/2 tsp garlic salt
1/2 tsp onion powder
1/4 tsp black pepper

Mix this together and then add 1/4 cup water.  It should look sticky and paste-like, but if it's too dry add a little more water until it looks right.

Roll the mixture in to meatball-sized balls and place into a baking pan or onto a cookie sheet.  Brush the balls with a bit of olive oil.  Cook for about 30-35 minutes, or until browned.