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These green discs of utter goodness are green lentil fritters: crispy, delicious, verdant patties that have both texture and taste.The zip of red onion, fresh burst of parsley and dill, hint of cumin and chili powder, all complimenting the centerpiece ingredient – a hearty green lentil that has a naturally satisfying full-bodied flavor and bite.
Why Eat Lentils? The Top Dog of Legumes
I’ve ranted about lentils before, and I’ll do it again. They are a miraculous ingredient that everyone ought to familiarize themselves with.
– For one thing, they are nearly cheap as the dirt they are grown in, so for those on a budget it’s a wonderful food thing.
– Secondly, lentils are highly nutritious and packed with protein, and they’ll help keep you feeling full for longer than a lot of other foods.
– Lastly, they come in a plethora colors and types, and you can do so many different things with each kind, so you’ll never get bored of them.
Ode to Fritters
Now, let’s talk green lentil fritters – a shape, a crunch, a patty of perfection. You can make them out of anything that packs into a patty-shape. Some hold together better than others, like this easy carrot fritter, and some crumble and beg to be eaten with a salad (like this one).
It’s a fun, easy food thing to make and to eat, and it works as well as an accompaniment as it does a main course – truly versatile.
These are also gluten-free. Partly for the gluten-challenged, but also because chickpea flour is a great binder and has a wonderful flavor – hearty and full – and works well as a substitute for wheat flour more often than not.
In truth, these green lentil fritters were not meant to be fritters at all, initially. I had been craving to try a new, chickpea-less take on falafel, since it is my favorite vegan food of all time. And while I had hoped that these would turn out relatively similar to a beautiful chickpea falafel, they didn’t, but they were quite delicious and worth making again all the same!
Green Lentil Fritters – Should You Make Them?
Uh, yeah – duh!
Seriously, give these crispy green lentil a try! I really enjoyed them eaten over a salad with the tahini dressing – the creamy compliment to the crispy green lentil fritters.
Here’s a list of the best tahini brands – I’d recommend raw tahini for these green lentil fritters.
Sure, they aren’t some traditional zucchini or carrot or potato fritter, but they’re excellent all the same.
I hope that you enjoyed this green lentil fritter recipe. If you did, leave me a comment and recipe rating before you go!
Green Lentil Fritters with Tahini-Dill Sauce
4.67 from 9 votes
That Vegan Nephew
These are perfect little crispy green lentil fritters that go well crumbled over a salad and topped off with a creamy tahini-dill sauce.
Print Pin Comment
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Appetizer & Main Course & Salad
Cuisine American & Mediterranean
Servings 8 Fritters
Calories 116 kcal
Equipment
Food Processor
Skillet
Ingredients
Fritters
- 1 ½ cups partly cooked green lentils
- 3 cloves garlic
- 1 cup parsley, de-stemmed and roughly chopped
- 2 teaspoons ground cumin
- 1 teaspoon salt
- ½ red onion, finely diced
- ⅓ cup chickpea flour
- ¼ teaspoon baking powder
- ½ teaspoon chili powder
- Couple tablespoons olive oil
Dill-Tahini Sauce
- 1 – 2 tablespoon(s) raw tahini
- 1 tablespoon lemon juice
- ½ tablespoon fresh dill, minced
- 1 tablespoon water
- Some salt and pepper
Instructions
First, partly cook the green lentils over medium-high heat in boiling water to the point where they are just tender enough without being hard. Specific cook time varies from lentil to lentil, so just keep testing them until they begin to turn slightly soft yet still firm. You just don't want mush.
Next, add 1 ½ cups cooked lentils, garlic, parsley, cumin and salt to a food processor and pulse, just until everything is incorporated.
Then, transfer that to a mixing bowl and add the red onion, chickpea flour, baking powder, and chili powder. Mix well, then form the dough into compact, decent-sized patties that are more flat than thick.
Fry in a skillet with olive oil over medium heat for 2-3 minutes on each side, until crispy and golden brown. Place on a paper towel. Cover with foil to keep warm or store in a warming drawer. Serve over a salad or just on their own with dill-tahini sauce.
To make the dill-tahini sauce:
Add all the ingredients together and whisk. Add more water or tahini to get a thinner or thicker consistency, depending on your preference.
Video
Nutrition
Serving 1 Fritter Calories 116 kcal Carbohydrates 12.2 g Protein 4.4 g Fat 6.3 g Saturated Fat 0.9 g Sodium 305 mg Potassium 174 mg Fiber 3.5 g Sugar 1.5 g Calcium 54 mg Iron 2 mg
Keyword dill tahini sauce, easy vegan fritter, green lentil fritters, vegan fritter recipe
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May you have good food in good company,
That Vegan Nephew
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