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Red Lentil Fritters with Lemon Tahini Dip Recipe

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★★★★★

5 from 76 reviews

These Red Lentil Fritters are a delicious and nutritious vegetarian snack made from soaked red lentils, aromatic spices, and fresh herbs, pan-fried until golden and crispy. Served with a tangy lemon tahini dip, they offer a perfect balance of flavors and textures, ideal for appetizers or light meals.

Ingredients

Scale

Fritters

  • 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)

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)
  • Chopped cilantro (optional, for garnish)

Instructions

  1. Soak the Lentils: Soak red lentils in a large bowl of water for 4–8 hours, then drain thoroughly to prepare them for blending.
  2. Combine Ingredients: Add soaked lentils, onions, garlic, ginger, cumin, coriander, turmeric, chili flakes, salt, pepper, and herbs to a food processor.
  3. Process the Mixture: Pulse until you have a thick, sticky mixture with some texture left — avoid making it a smooth paste. Scrape down the sides of the processor as needed to ensure even mixing.
  4. Adjust Consistency: Check the batter’s consistency; if it’s too wet to hold shape, pulse again or stir in a little chickpea flour to thicken the mixture.
  5. Form Patties: Use a ¼-cup scoop or your hands to form about 24 small patties. Flatten them slightly with damp hands to prevent sticking during cooking.
  6. Heat Oil: Warm a drizzle of olive oil in a non-stick pan over medium heat, preparing it for frying the fritters.
  7. Cook Fritters: Fry the fritters in batches for 3–4 minutes per side until they turn golden brown and crisp. Once cooked, transfer them to a plate lined with paper towels to drain excess oil.
  8. Prepare Tahini Dip: In a small bowl, whisk together tahini, lemon juice, garlic, and salt. The mixture may seize up initially — this is normal.
  9. Adjust Dip Consistency: Gradually whisk in cold water, one tablespoon at a time, until the tahini dip is smooth and pourable.
  10. Season Dip: Add black pepper to taste and optionally garnish with chopped cilantro for extra freshness.
  11. Serve: Serve the warm red lentil fritters alongside the lemon tahini dip for a flavorful and satisfying dish.

Notes

  • Soaking lentils is crucial to achieve the right texture and helps soften them for easier blending.
  • If the batter feels too loose, chickpea flour is used to help bind the mixture without altering flavor.
  • You can adjust the level of spice by modifying or omitting the red pepper flakes according to your preference.
  • The tahini dip may thicken when lemon juice is added, but whisking in cold water smooths it to a perfect consistency.
  • These fritters can be served as an appetizer, snack, or paired with salads for a light meal.

Keywords: Red Lentil Fritters, Lentil Patties, Vegetarian Snack, Tahini Dip, Middle Eastern Recipe, Healthy Appetizer

Find it online: https://thehungrymason.com/red-lentil-fritters-with-lemon-tahini-dip-recipe/