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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.Â
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.Â
Add spinach and fold in.Â
Add seeds and mix in.Â
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. Â
Turmeric Lentil Fritters Tomato Bowl with Tahini Dill Sauce
Ingredients Â
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
InstructionsÂ
- 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.
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I substituted the breadcrumbs for Chickpea flour and it worked really well.
Is there a way to get your calorie count including fat/carb/protein for each recipe? Would love that.
you can copy the recipe into myfitnespal or caloriecounter. I am looking for someone to do the nutritional calculations of the recipes, so hopefully recipes should have the values later this year.
Yum! my mother used to make lentil fritters but hers were a little more flat. Either way you make them she loved to add tumeric also. This looks fantastic and I will definately be giving it a try!
This is such a pretty dish! I’d love to eat this for lunch every day.
Just wondering what brand of cookware you use?
There is no one brand really. I have some anodized pans by Cusiineart’s Green Gourmet line which are PFOA free, 2 cast iron pans, a ceramic coated pan from wearever.
Thanks for that. I’ll look into the Green Gourmet line, see if that’s available here in Australia. I’m surprised you use cast iron pans given the research of Dr Neal Barnard (PCRM president) and cast iron’s link to dementia (like aluminum).
I missed that. My do suggested cast iron for improving my blood iron values since i am generally low(genetics). We use the cast iron for burgers and pancakes. Maybe we will use it even more infrequently.
This recipe was beyond amazing! My Husband was not sure that he would, when I told him what was for dinner and after he finished eating, the first thing he said was, we should have that EVERY week! I kinda agree. Totally loved it!
yay! Fabulous!
They look good 🙂 I wonder if you can freeze them (before baking)? I like to put small portions of this and that into my lunch and two or three of them would fit in well.
I would bake these for like 10 minutes so some of the excess moisture bakes out and they are not too squishy. and then freeze. Bake to reheat.
I think these will also freeze well already baked. Let me know which you prefer.
These were so great. Easy and tasty! I don’t know if I should feel good or not that I ate the whole recipe in one sitting????
Awesome! It makes a great meal 🙂
These were just perfect for lunch today! so easy and so flavorful!