Ingredients
Check off ingredients as you go
- Makes about 35 fritters
- 300 g (1½ cups) red lentils
- 120 g (¾ cup) fine semolina, breadcrumbs or matzo meal
- 1 large egg (optional)
- 1 small red onion, chopped
- 2 Tbsp chopped flat-leaf parsley or cilantro (coriander), or half and half
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- Salt, pepper
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Cook the red lentils in boiling water for about 15 minutes. Drain them very, very thoroughly and let cool.
Meanwhile, finely chop the red onion in a food processor and put it in a large bowl with the fine semolina and the parsley. Add the red lentils, then season with salt and pepper. Sprinkle with the cumin and turmeric. Add an egg, or even 2. You should get a soft but very workable dough. Chill for 15 minutes.
Gently shape the fritters and fry them on each side (not deep-fried, just about 1 cm / ½ inch of oil) in sunflower oil until golden (I set my induction cooktop to 5).
Drain and place in a dish lined with paper towels, or in a colander set over a plate.
Serve right away with a good salad and tahini sauce or cucumber-mint raita.
Tips
You can also make these fritters in the oven: arrange them on a baking sheet lined with parchment paper, brush them with oil and bake for about 20 minutes at 180°C (350°F).
For a vegan version, simply leave out the egg.