Red Lentil Fritters with Lemon Tahini Dip

Ingredients

• 2 cup Dried red lentils (Soaked and drained; approximately 400 g)
• 2 Red onion (Small, roughly chopped; approximately 227 g total)
• 6 cloves Garlic (Peeled; approximately 14 g total)
• 2 tbsp Fresh ginger (Grated or chopped; approximately 28 g)
• 1.5 tsp Ground cumin (Approximately 2 g)
• 1.5 tsp Ground coriander (Approximately 2 g)
• 1 tsp Turmeric (Approximately 2 g)
• 1 tsp Red pepper flakes (Optional; adjust to taste; approximately 2 g)
• 1.5 tsp Salt (Approximately 9 g)
• 0.25 tsp Black pepper (To taste; approximately 0.5 g)
• 0.5 cup Fresh cilantro or parsley (Chopped; approximately 28 g)
• 2 tbsp Chickpea flour (Approximately 20 g; add a little if needed to help the mixture hold its shape)
• Olive oil (For pan-frying; use a drizzle as needed)
• 0.5 cup Tahini
• 1 clove Garlic (Minced)
• 0.25 cup Fresh lemon juice
• 4 tbsp Cold water (Add gradually to reach the desired consistency)
• 0.5 tsp Salt
• Black pepper (To taste)
• Fresh cilantro (Chopped, for optional garnish)

Steps

1. 1

   Soak the red lentils in a large bowl of water for 4–8 hours. Drain them thoroughly before using.

2. 2

   Put the soaked lentils, chopped onion, peeled garlic, ginger, cumin, coriander, turmeric, red pepper flakes, salt, black pepper, and chopped cilantro or parsley into a food processor.

3. 3

   Pulse until the mixture is thick and sticky but still has some texture; do not process it into a smooth paste. Scrape down the sides as needed.

4. 4

   Check whether the mixture holds its shape. If it is too wet, pulse it a little more or stir in a little chickpea flour until it holds together.

5. 5

   Use a ¼-cup scoop or your hands to form about 24 small patties. Flatten them slightly with damp hands to help prevent sticking.

6. 6

   Heat a drizzle of olive oil in a non-stick pan over medium heat.

7. 7

   Cook the fritters in batches for 3–4 minutes per side, until golden brown and crisp. Transfer each batch to a plate lined with paper towels.

8. 8

   In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt. The mixture may seize up at first; this is normal.

9. 9

   Gradually whisk in the cold water, one tablespoon at a time, until the dip is smooth and pourable.

10. 10

    Season the dip with black pepper and, if desired, garnish with chopped cilantro.

11. 11

    Serve the fritters warm with the lemon-tahini dip on the side.

Notes

Soaking requires advance time; the lentils may be soaked for up to 24 hours in the refrigerator. The source also suggests freezing shaped patties before cooking, or refrigerating the mixture unshaped. Leftovers keep in an airtight container in the refrigerator for up to four days; reheat in a skillet or air fryer to restore crispness. Yellow onion can replace red onion, and parsley can replace cilantro. Air-frying or baking are mentioned as alternatives, but specific temperatures and times are not provided. The structured recipe gives 4–8 hours soaking, while the page notes a minimum of 4 hours.

Nutrition per serving

• main
• plant-based
• vegan
• gluten-free
• pan-fried
• meal prep
• freezer-friendly