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Place the rinsed red lentils in a medium bowl and cover with 3 cups of fresh water. Let them soak for at least 1 hour, or up to 4 hours. This helps soften them and makes them easier to process.

Once soaked, drain the lentils thoroughly using a fine-mesh sieve. Rinse them again under cold water and drain well.

In a food processor, combine the drained red lentils, garlic cloves, chopped fresh parsley (or cilantro), chopped white onion, turmeric powder (or curry powder), salt, and black pepper.

Pulse the mixture in the food processor until a thick, uniform, and slightly chunky batter is formed. Be careful not to over-process; a little texture is desirable. The mixture should hold together when pressed.

Take approximately 2 tablespoons of the lentil mixture and form it into a small, flat, round patty, about 1/2-inch thick. Repeat with the remaining mixture. You should get about 12-16 fritters.

Heat the vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully place the fritters into the pan, ensuring not to overcrowd it. You may need to cook them in batches.

Cook the fritters for 4-6 minutes per side, or until they are golden brown and crispy. Adjust heat as needed to prevent burning. If air-frying, cook at 375°F (190°C) for 12-15 minutes, flipping halfway. If baking, bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

Remove the cooked fritters from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with a creamy tahini sauce, or use in burgers, wraps, or salads.


Place the rinsed red lentils in a medium bowl and cover with 3 cups of fresh water. Let them soak for at least 1 hour, or up to 4 hours. This helps soften them and makes them easier to process.

Once soaked, drain the lentils thoroughly using a fine-mesh sieve. Rinse them again under cold water and drain well.

In a food processor, combine the drained red lentils, garlic cloves, chopped fresh parsley (or cilantro), chopped white onion, turmeric powder (or curry powder), salt, and black pepper.

Pulse the mixture in the food processor until a thick, uniform, and slightly chunky batter is formed. Be careful not to over-process; a little texture is desirable. The mixture should hold together when pressed.

Take approximately 2 tablespoons of the lentil mixture and form it into a small, flat, round patty, about 1/2-inch thick. Repeat with the remaining mixture. You should get about 12-16 fritters.

Heat the vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully place the fritters into the pan, ensuring not to overcrowd it. You may need to cook them in batches.

Cook the fritters for 4-6 minutes per side, or until they are golden brown and crispy. Adjust heat as needed to prevent burning. If air-frying, cook at 375°F (190°C) for 12-15 minutes, flipping halfway. If baking, bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

Remove the cooked fritters from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with a creamy tahini sauce, or use in burgers, wraps, or salads.
