Crispy Lentil Fritters
Crispy Lentil Fritters are small, crunchy patties made from cooked lentils, spices, and a touch of flour, perfect as a snack, side, or light meal.
Ingredients
Main Ingredients
- 1 cup lentils (red or green)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Salt to taste
- Pepper to taste
- 1/4 cup flour (or chickpea flour for gluten-free)
- Oil for frying
For Serving
- Fresh tomatoes, diced
- Mixed greens (such as spinach or arugula)
- Tahini
- Dill, chopped
- Lemon juice
Instructions
Preparation
- Rinse the lentils and cook them in boiling water for about 15-20 minutes, or until tender. Drain and let cool.
- In a large bowl, mash the cooked lentils with a fork.
- Add chopped onion, garlic, turmeric, cumin, coriander, salt, and pepper. Mix well.
- Gradually add the flour until the mixture holds together.
Cooking
- Heat oil in a frying pan over medium heat.
- Shape the lentil mixture into small fritters and fry until golden brown on both sides, about 3-4 minutes per side.
Serving
- For the creamy tahini dill sauce, combine tahini, chopped dill, lemon juice, and water until smooth.
- Serve the fritters over a bowl of fresh tomatoes and greens, drizzling the tahini sauce on top.
Notes
Press out extra moisture so the mix holds shape well. Use chickpea flour for a gluten-free version and firm texture. Cool the fritters completely before storing. Keep in an airtight container in the fridge for 3–4 days. Reheat in a pan or oven to keep them crispy.