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Turmeric Lentil Fritters Tomato Greens Bowl with Tahini Dill Sauce. Baked Seedy Golden Lentil fritters with greens, tomatoes and a tahini sauce make an easy Lunch bowl. Vegan Nut-free Soy-free Recipe. Easily Glutenfree.
These seedy lentil fritters are amazingly easy. Cook the lentils with turmeric and spices, fold in some spinach or greens, add seeds like chia, flax, sesame or hemp or other of choice, chill, scoop into bite size fritters, bake and done.
The lentils when cooked make a wet mixture, which bakes up perfectly into crisp on the outside Golden fritters, soft and flavorful on the inside. I use a cookie scoop to make the fritters as it takes just 5 minutes without any mess. Tahini dill sauce complements these fritters incredibly well. Some juicy tomatoes and baby greens make this bowl an amazing meal. I eat up those fritters right off the baking sheet with the dill sauce, they are so good! so you might want to double the recipe. You can also make wraps with these life a falafel wrap. Some crunchy lettuce, pickles, tomatoes, fritters and sauce in a warm pita bread.
If you make these. do let me know in the comments how you liked them.
Try these lentil recipes
Cook the onion and garlic. Add spices and lentils and roast for a bit.
Add spinach and fold in.
Add seeds and mix in.
Chill for 15 mins. Add breadcrumbs if needed. Use a scoop to place equal size balls on parchment lined sheet.
Bake, cool and serve over a bowl of greens, tomatoes, cucumbers with tahini dill sauce.
Turmeric Lentil Fritters Tomato Bowl with Tahini Dill Sauce
Ingredients
Seedy Lentil Fritters:
- 1 tsp oil
- 1/2 cup onion
- 4 cloves of garlic, chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp turmeric
- 1/3 tsp ground cardamom
- 1/3 tsp or more cayenne
- 1/2 cup red lentils, masoor dal, washed and drained
- 1.5 cups water
- 1/2 tsp salt
- 1 tbsp parsley , or 1 tsp dried
- 1/2 cup packed chopped spinach
- 1 tsp lemon juice
- 1 tbsp chia seeds
- 1 tbsp flax seed meal , or more chia seeds
- 1 tbsp toasted sesame seeds
- 1/4 cup breadcrumbs, or use flour, glutenfree breadcrumbs or flour for gf
Tahini Dill Sauce:
- 1/4 cup tahini
- 1/4 cup water
- 1 tbsp lemon juice
- 1/2 tsp dried dill
- 1/4 tsp salt
- 1/4 tsp cayenne
Bowl
- Greens or lettuce
- Chopped tomatoes & cucumbers
Instructions
- Heat oil in a saucepan over medium heat. Add onion, garlic and a pinch of salt. Cook until translucent. 4 to 5 mins. Stir occasionally.
- Add all the spices and drained lentils. mix and cook for a minute.
- Add salt and water and cook for 11 minutes partially covered. Uncover, fold in spinach and parlsey and cook for 3 to 4 minutes or until the lentils are cooked and all the liquid is absorbed. The mixture will be soft. Taste and adjust salt and heat.
- Add chia seeds, flax seeds sesame or hemp seeds and mix in. Chill the lentil mixture for half an hour.
- Preheat the oven to 425 deg F / 220ºc. Mix in 1/4 cup breadcrumbs in the lentil mixture. If it is too sticky, add some flour. The mixture will be soft but should get easily shaped into soft balls without too much sticking or squishing.
- Use a cookie scoop to scoop the lentil mixture onto parchment lined baking sheet. Spray oil on the balls. I usually sprinkle some sesame seeds on the fritters. Bake for 20 minutes.
- Blend everything under tahini sauce. Taste and adjust salt and tang (lemon). For a garlicky dressing mix in 1/4 tsp garlic powder.
- Assemble the bowl with greens, juicy tomatoes or cucumbers, and as many Lentil fritters as you like. Drizzle dressing generously.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious! We used cucumber and spinach instead of tomatoes and it was perfect. Crumbled some leftover feta on it as well, mmmm. Thanks Richa! Your recipes are always amazing.
I just made these and thank goodness I had the foresight to make a double batch – DELICIOUS!! I coated mine with a little panko for extra crunch. Next time, might add a little garam masala to the mix. Will definitely make them again – thank you so much!!
Hi,
Thanks for this recipe.
wondering about a breadcrumb substitute. Keen to try these but want a GF option.
some gluten-free flour will work or just some more seeds.
I made these last night – they are absolutely delicious. I served them on a bed of rice mixed with broccoli florets and cherry tomatoes and then the tahini sauce drizzled over. And, the good news is, I have some leftover for tonight 🙂 Thank you so much for your fantastic recipes – I bought your cookbook a couple of months ago and all of the recipes I have made have been a huge success – something that is very unusual with most recipe books, I find.
Reporting on making these delicious fritters- used mix of chickpeas and black beans ( for the lack of lentils). Made double batch as recommended by the Master 🙂 Wonderful flavor and texture! Will definitely make again!
🙂 Awesome!
Can I use canned lentils
it would need some adjustments like no liquid, more spices and less seeds. mash some of the lentils as well so that the fritters stick together.
I used to use only canned beans until I learned how super easy it is to do from “scratch”. I buy from the organic bean bins at my grocer. Way better. They pick up the flavor so much better as they absorb rather than already being saturated by water in the can.
Are you sure these only take 20 minutes to bake?
yes they bake up like falafels. moist inside and set outside. you can bake longer if they are still too moist or squishy.
Hi Richa,
Can I use brown lentils instead?
Thank you and I love your recipes!
Gaby
Yes you can. You will need more water and they will cook in about 30 to 35 mins.
Do the lentils have to be soaked over night first?
no
Hi
I have your book and so many of your recipes on your web site are not in this book .i ordered the latest one again which turned out the same as the first one .so sent it back.please tell me how I can get theese recipes you say buy my book but the recipes are just not in there!.
Hi Beryl,
Publishers dont want to publish books with all recipes that are available on the blog, so there are a few in my current book but most are new recipes. The next book will have more recipes from the blog, so watch out for that one. It will get listed on amazon in a month.
These look lovely, Richa, thank you. I love the use of dill! These look like they would make a great snack to have in the fridge. Will be making them ASAP
totally. i usually serve them with the dressing to snack on int he evening.