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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.
Awesome – almost like falafels but different with all the spices! Will definitley make this again!
Made this from the book and it was delicious!! So good. Fritters were crispy on outside and soft and moist on inside. Dressing was perfection! Keep up the great work!
yay!
made this recipe and love it! the lentil fritters are easy to make and taste great! i love the hint of cardamom (my fave spice) that comes through too. made a dbl batch and i know it won’t last long.
any other red lentil recipes you can recommend? thank you!!
yay!
Thanks for another great recipe. Yours are always reliably delicious!
Had this in a bowl along with roasted eggplant, red onion, and sweet potatoes as well as shredded cabbage, diced tomatoes, cucumbers, radishes, and quinoa. I thought the dill sauce ended up being too watery (I’d use less water next time), so I mixed it with some garlic cashew cream I already had on hand.
awesome!, use less water in the dressing.Tahini consistency varies over brands. so add a bit at a time
Hey! All I have is a microwave that can also be used as a grill would it do the job? Or do I just shallow fry them? This is what happens when you live in dorms 🙁
make the mixture and see how well it holds up and decide to grill or shallow fry accordingly. The moisture content varies, so if you make nice packed balls, then can be grilled, or pan fried. Loose wettish balls cant be grilled
I made this today and it turned out really really well! For me, though, it took much longer to actually cook the masoor dal. Perhaps I should have put my stove on medium high heat. Also, the recipe above doesn’t mention when to put the lemon juice into the dal mixture, so I just threw it at some point. I’m definitely saving this recipe.
Thanks. Time does vary depending on the stove, pan, or the age of the dal you are using. Lemon goes in towards the end.
Hi Richa! I’m making these for my meal prep next week for the first time and am very much looking toward to it. Question for you – do you think almond flour would work in place of bread crumbs? Thanks! 🙂
you might need more almond flour and that will change the texture. maybe use a mix of almond and rice or oat flours
Could you put the breadcrumbs in the list of ingredients? I was half way through making this when I realized I needed them, but didn’t have them.
sure, you can also use flour
Can I deep fry these fritters instead of baking them in the oven?
Yes. You might need additional breadcrumbs to bind well so they dont disintegrate (depends on moisture content and how well they are shaped).Pack well and shape into smooth fritters for frying.
Hi Richa:
I made this recipe for dinner yesterday and……they were delicious! I used kale in place of spinach, because that’s what I had available. Served it over a bed of greens with tomato 😍 We love tahini, so the dressing was perfect!!
We’ll enjoy the leftovers in a salad or wrap (love leftovers!!)
Because we have a smaller fridge, I opted not to chill – instead, I spread it out on a parchment lined cookie sheet, and tossed it around a few times.
I’ve always been very happy with your recipes, whether online or in your books. Thanks for sharing this winner!
Awesome! So glad you are loving all the dishes you have tried so far!