📝 About This Recipe
Inspired by the vibrant street foods of the Levant and South Asia, these lentil fritters offer a satisfyingly crunchy exterior and a tender, protein-packed center. By utilizing the air fryer, we achieve that coveted golden-brown finish with a fraction of the oil used in traditional deep-frying. Infused with aromatic cumin, fresh cilantro, and a hint of chili, these plant-based gems are as nutritious as they are addictive.
🥗 Ingredients
Lentil Base
- 1 cup Red Lentils (dried, rinsed and soaked for at least 4 hours)
- 1/2 medium Red Onion (very finely diced)
- 3 cloves Garlic (minced)
- 1 inch Fresh Ginger (grated)
- 1/2 cup Fresh Cilantro (finely chopped)
Spices and Binding
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Smoked Paprika
- 3-4 tablespoons Chickpea Flour (Besan) (as needed for binding)
- 1/2 teaspoon Baking Powder (for a lighter texture)
- 1 teaspoon Sea Salt (to taste)
- 2 tablespoons Olive Oil (for brushing/spraying)
Zesty Tahini Sauce
- 1/4 cup Tahini (well-stirred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Maple Syrup (optional, to balance acidity)
- 2-3 tablespoons Warm Water (to thin to desired consistency)
👨🍳 Instructions
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1
Drain the soaked lentils thoroughly using a fine-mesh sieve. It is crucial to remove as much water as possible to ensure the fritters aren't mushy.
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2
Place the drained lentils into a food processor. Pulse 8-10 times until the lentils are broken down into a coarse, thick paste. Do not over-process; you want some texture remaining.
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3
Transfer the lentil paste to a large mixing bowl. Add the finely diced red onion, minced garlic, grated ginger, and chopped cilantro.
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4
Stir in the cumin, coriander, turmeric, smoked paprika, and sea salt. Mix well until the aromatics are evenly distributed.
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5
Sprinkle the chickpea flour and baking powder over the mixture. Fold gently until a cohesive dough forms that holds its shape when pressed. If it feels too wet, add an extra tablespoon of chickpea flour.
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6
Preheat your air fryer to 375°F (190°C) for about 5 minutes.
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7
Lightly grease the air fryer basket with a bit of olive oil or use a perforated parchment liner.
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8
Scoop about 2 tablespoons of the mixture and shape into a small patty, roughly 1/2 inch thick. Repeat until you have enough to fill the basket without crowding.
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9
Place the patties in the air fryer basket in a single layer. Lightly spray or brush the tops with olive oil.
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10
Air fry for 8 minutes, then carefully flip the fritters using a spatula. Spray the other side lightly with oil.
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11
Continue cooking for another 7-10 minutes until the fritters are deeply golden and crispy on the outside.
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12
While the fritters cook, whisk together the tahini, lemon juice, maple syrup, and warm water in a small bowl until smooth and creamy.
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13
Remove the fritters from the air fryer and let them rest for 2 minutes on a wire rack to maintain crispness.
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14
Serve warm with the tahini drizzle and extra fresh cilantro for garnish.
💡 Chef's Tips
For the best texture, ensure you soak the lentils for at least 4 hours; do not use canned lentils as they are too soft for this recipe. If your mixture is too sticky to handle, chill it in the refrigerator for 30 minutes before shaping. Avoid overcrowding the air fryer basket; air circulation is key to achieving that crispy 'fried' crust. To make these even more nutritious, you can add 1/4 cup of finely chopped spinach to the batter. You can substitute chickpea flour with all-purpose flour or oat flour if needed, though chickpea flour provides the best flavor and protein profile.
🍽️ Serving Suggestions
Serve as an appetizer with a side of spicy mango chutney or cooling cucumber raita. Stuff them into warm pita bread with shredded lettuce, tomatoes, and pickled red onions for a hearty sandwich. Pair with a crisp Sauvignon Blanc or a chilled Hibiscus iced tea to cut through the earthy spices. Serve atop a Mediterranean kale salad with roasted cherry tomatoes and Kalamata olives. Place them alongside a bowl of steaming lemon-herb quinoa for a complete plant-based meal.