If you want to make falafel from scratch, soak raw chickpeas (or fava beans) overnight, then grind until fine. Same thing here with lentils: soak, grind, mix with spices and onion, deep fry and BOOM you’ll have something magical. Even if it’s a million degrees where you live like it is here in Boston right now, you’ll have something perfect when paired with raw cabbage, herbs, cuke and a cooling sauce.
I found these neon orange lentils at an Armenian market in Watertown … aren’t they pretty?
I first tried air frying these, and it was … a mess. But it’s not necessary to crank up a deep fryer to make these. I use this Lodge cast iron pot with a few inches of oil and it works perfectly with minimal fuss. Once the oil has completely cooled in the pot, pour it into a container through a sieve and store for use a few more times before tossing.
Hi there, reader! If you make this recipe and love it, would you mind leaving a 5-star review? You can do this in one-click via the “leave a reply” section at the bottom of this post. It’s a really simple action that helps me out tremendously. Thank you as always for your support and happy cooking! xo
Red Lentil Fritters with Mint-Garlic Yogurt Sauce
- Total Time: 1 hours 15 minutes
- Yield: 2 large servings
Ingredients
for the mint-garlic yogurt sauce
- 1 cup plain or Greek vegan yogurt (I used Kite Hill)
- juice from half a lemon
- 2 TB chopped fresh mint
- 2 cloves garlic, finely minced
- a few pinches of salt
for a spicy sauce option
- 1/2 cup Sir Kensington’s Chipotle Fabanaise
- 2 TB sambal
for the fritters
- 1 cup dried red lentils, picked over and soaked for a few hours to overnight, then rinsed well
- 1/2 cup chopped red onion
- 6 cloves garlic, minced
- 1 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1 TB olive oil
- grapeseed, vegetable or canola oil, for frying
- salt, for seasoning once fried
to serve
- pita
- 1 cup mandolined cabbage
- large tomato, halved and sliced
- 1 cucumber, thinly sliced
- 1/2 cup hummus
- chopped olives and/or cornichons
- handful of fresh herbs like parsley, cilantro and/or mint
- microgreens or sprouts
Instructions
to make either sauce
- Combine ingredients together, chill until ready to serve.
to make the fritters
- Grind the lentils in a food processor. Transfer to a large bowl and combine with the red onion, spices and olive oil. Chill for at least an hour for best results.
- Heat several inches of oil over medium to medium-high heat to 350 or 375 degrees in a small cast iron pot. The oil is ready (usually after 5 to 7 minutes) when you insert a chopstick into the oil, touching the bottom of the pot. If bubbles form around the chopstick immediately, you are ready to fry.
- Working in small batches of 4-5 fritters, form 1 tablespoon-sized fritters and carefully drop into the oil. Allow to fry a few minutes, or until golden all over. Use a skimmer to transfer the fritters to a baking sheet lined with paper towels or a cooling rack.
- Be sure to hit the piping hot fritters with a few pinches of salt.
- Repeat the process with the remaining batter.
- Serve immediately with the cool vegetables, hummus, herbs and sauce.
- Prep Time: 1 hours
- Cook Time: 15 minutes
Some gratitude over this past week. ?
1. Visiting friends in New Hampshire right by a lake this past weekend. The water and view was so calming!
2. I started acupuncture. No idea if it will work, but grateful for the ability to try it out.
3. Finding Meaning in the Second Half of Life, which I’m currently reading. It’s put some of the seemingly negative or useless things that have come up over the past couple of years into perspective and has added in some meaning to the present.
Sue says
I will definitely be making these. I really enjoy your gratitude lists. BTW, I also like shopping in those Watertown shops. ? Hope acupuncture is helpful.
erinwyso says
Thank you for your kind comment, Sue. I hope you enjoy the fritters!
Jennifer says
1) I love the new format with the thoughts, links and such at the end. Definitely found some new podcasts or at least episodes to listen to.
2) It is crazy how much difference there is with how something tastes when you just use the ingredients differently. like using cooked chickpeas, versus soaked raw, versus chickpea flour. It makes me want to make three different falafels and compare them.
erinwyso says
Jennifer,
I’m so happy to hear that you like the new format, I hope to connect with others on these kinds of things and share information. Thanks for letting me know your thoughts! Canned or raw+soaked chickpeas in falafel are both delicious!
Kate Lindsey says
Do you need to cook the lentils or just sprout them?
erinwyso says
Hi Kate, Neither — just soak overnight and rinse … you just want to slightly soften, and the puree/frying takes care of the rest. I hope you enjoy!
Kate Lindsey says
Thank you! for responding. I’m trying today.
Sue says
These are as delicious as they look! I will be making these again and again. Thanks Erin.
★★★★★
erinwyso says
Sue, I’m so happy you enjoyed! 🙂
Angela says
The very first recipe I have tried from OFD and it’s going to be in our regular dinner rotation. Cannot wait to try more! Thank you!
erinwyso says
So happy to hear Angela! Thanks for your kind feedback.
Zoe says
Thank you for these amazing recipes. Your site is wonderful.
★★★★★
Zoe says
Can you bake these fritters instead of deep frying them?
★★★★★
erinwyso says
Zoe, I don’t think so, they’ll likely turn out very dry. However, if you try that with good results, I’d love to know!
Braden says
These fritters look delicious and the photography is BEAUTIFUL! Thanks for sharing!
Marianne says
Hi! I tried to bake them in the oven (450º) with the fan on and brush the fritters with oil before putting them in the oven and it was delicious! They were not to dry!
★★★★★
erinwyso says
Marianne, I love that you were able to bake with good results … thanks for letting me know! 🙂