Ingredients

2 cups dried red lentils (approx. 14 oz / 400 g, soaked and drained)

2 small red onions (roughly chopped, approx. 8 oz / 227 g total)

6 cloves garlic (peeled, approx. 1/2 oz / 14 g total)

2 tbsp grated or chopped fresh ginger (approx. 1 oz / 28 g)

1.5 tsp ground cumin (approx. 2 g)

1.5 tsp ground coriander (approx. 2 g)

1 tsp turmeric (approx. 2 g)

1 tsp red pepper flakes (optional; adjust to taste, approx. 2 g)

1.5 tsp salt (approx. 9 g)

¼ tsp black pepper (to taste, approx. 0.5 g)

½ cup fresh cilantro or parsley (chopped; approx. 1 oz / 28 g)

2 tbsp chickpea flour (approx. 0.7 oz / 20 g)

Olive oil (for pan-frying)

For the lemon tahini dip:

½ cup tahini (120 g)
1 garlic clove (minced)
¼ cup fresh lemon juice (60 ml)
4 tbsp cold water (adjust to reach desired consistency)
½ tsp salt
Black pepper (to taste)

Instructions

Step 1: Soak the red lentils in a large bowl of water for 4–8 hours. Drain them thoroughly once soaked.

Step 2: Add the soaked lentils, chopped onions, peeled garlic cloves, grated ginger, ground cumin, ground coriander, turmeric, red pepper flakes (if using), salt, black pepper, and chopped cilantro or parsley to a food processor.

Step 3: Pulse the mixture until it becomes thick and sticky but still has some texture—avoid blending into a smooth paste. Scrape down the sides as needed.

Step 4: Check the consistency; if it feels too wet to hold its shape, pulse a little more or stir in chickpea flour to firm it up.

Step 5: Using a ¼-cup scoop or your hands, form about 24 small patties. Flatten them slightly with damp hands to prevent sticking.

Step 6: Heat a drizzle of olive oil in a non-stick pan over medium heat.

Step 7: Cook the fritters in batches for 3–4 minutes on each side, until they are golden brown and crisp. Transfer cooked fritters to a plate lined with paper towels to drain excess oil.

Step 8: To make the lemon tahini dip, whisk together tahini, lemon juice, minced garlic, and salt in a small bowl. The mixture may seize up initially, which is normal.

Step 9: Gradually whisk in cold water, one tablespoon at a time, until the dip is smooth and pourable.

Step 10: Season the dip with black pepper and garnish with chopped cilantro if desired.

Step 11: Serve the warm red lentil fritters alongside the lemon tahini dip.

Tips & Variations

For extra crispness, cook fritters in a well-preheated pan and avoid overcrowding while frying.

You can substitute parsley for cilantro or use a mix according to your preference.

Add a pinch of smoked paprika or sumac to the seasoning for a different flavor twist.

If you don’t have chickpea flour, a small amount of regular flour or breadcrumbs can help bind the mixture.

The tahini dip can be customized by adding a bit of maple syrup or honey for sweetness.

FAQs

Can I make these fritters gluten-free?

Yes, using chickpea flour makes these fritters naturally gluten-free. Just ensure any additional binders like breadcrumbs, if used, are gluten-free as well.

Can I bake the fritters instead of pan-frying?

Yes, you can bake the fritters on a parchment-lined tray at 400°F (200°C) for about 20–25 minutes, flipping halfway through. Baking will give a less crispy but still delicious result.