Recipe: Minty Pink Lentils and Split Chick Peas Fritters

Friday, December 15, 2017

Crunchy comfort that is also vegan, bring this to your next holiday gathering!

 

 

It is winter, you want something soft yet crunchy, soul filling and flavorful, healthier and perhaps something you can take to a holiday party.

 

Here is an easy vegan fritter recipe for all that and then some.

 

Minty Pink Lentil and Split Chickpea Fritters

 

Prep Time: 4+ hours
Cook Time: 15 minutes
Diet: Vegetarian, vegan adaptable
Makes: 20-24, 2” rounds

Easy

 

Ingredients

½ cup skinless pink lentils, soak for 4+ hours in warm water
½ cup skinless chickpeas, soak for 4+ hours in warm water
½ tsp cumin seeds
½ red onion, very finely chopped, about ½ cup, optional
1 large clove of garlic, peeled & grated, optional
½” piece of fresh ginger, peeled & grated
¼ tsp turmeric powder
½ tsp cayenne pepper powder (or to taste)
¼ tsp garam masala powder, optional
1 small potato, boiled and mashed
1 tsp lemon juice
5-7 fresh mint leaves, finely chopped
Salt, to taste
Oil, for shallow frying

 

Serve with

1 cup unflavored Greek Yogurt
2-3 tbsp prepare tamarind and date chutney (store bought, use your favorite brand)

 

Pre-prep

Rinse the pre-soaked lentils and chickpeas until the water runs clear. Grind to a smooth paste. Set aside in a medium-sized bowl.

Mix in the yogurt with the tamarind and date chutney and set aside until ready to use.

 

Method

Mix in the remaining ingredients, except the oil for shallow frying and combine well until all the spices are evenly distributed.

 

Warm up a large shallow saucepan with 4 tablespoons of oil. Using a cookie scoop, drop a single dollop of the batter into the hot oil and slowly spread it out into a large diskette using the back of the scoop. To ensure even cooking, each diskette should be about ½” thick. Lay out as many batter diskettes as one can fit into the pan without overcrowding it. Using a spatula carefully flip each diskette when the underside is golden brown. Repeat until both sides are evenly cooked. Drain on a paper towel and serve while warm with a side of the spicy tamarind yogurt chutney.

 

Use coconut green chutney if adapting to a vegan table.

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AUTHOR

Nandita Godbole

Once a botanist & landscape architect. Now a personal chef & author, an artist, graphic designer, blogger & closeted poet. Loves freshly brewed chai, the crisp salty ocean breeze, watching monsoon rains & walking barefoot through cold mountain streams. Believes in the strength, positivity of the human spirit. Is spiritual but not a fanatic. Mom of one. Two, if she counts her husband.

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