These Red Lentil Fritters are crispy, filling and mildly spiced. So easy to make, they’re an affordable plant-protein that can be shaped into different sizes. Make them large for burger patties, or smaller like falafel size bites as a salad or wrap topper. Pan fry for a golden crispy finish, or you can air fry or bake if you’d prefer less oil.
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Why You’ll Love This Recipe
- Very easy – these are so straightforward to make. The hardest part is remembering to soak the lentils in advance (they need about four hours). Once they’re soaked though it’s so easy and mostly hands-off. You just add all the ingredients to a food processor, shape, then pan fry.
- Filling, tasty and nutritious – I am so proud of this recipe because it’s proof that basics can still be delicious. Lentil fritters are my idea of wholesome, homemade food. They’re savory, crispy on the outside and fluffy on the inside. Well seasoned with warming spices (chili is optional if you want a little extra heat). They’re a source of protein and carbs too, meaning they’ll fill you up and give you energy.
- Great for meal prep – these are a great recipe to batch prep and then freeze or keep the mixture in the fridge. Cook them fresh for the best crispy texture.
- Budget friendly – sometimes plant-based substitutes can be really expensive. These fritters are made with affordable everyday ingredients.
Ingredients You’ll Need
Here’s your shopping list with everything you’ll need to make your Red Lentil Fritters! Check the recipe card at the bottom of the page for the exact measurements.
- Red lentils
- Red onions
- Garlic
- Fresh ginger
- Ground cumin
- Ground coriander
- Turmeric
- Chili flakes
- Salt
- Black pepper
- Cilantro or parsley
- Chickpea flour (optional)
- Olive oil
- Tahini
- Fresh lemon juice
Instructions
Step One: Soak the red lentils in water until softened, then drain thoroughly.
Step Two: Add the lentils, onion, garlic, ginger, spices, salt, pepper, and herbs to a food processor. Pulse until a thick, sticky mixture forms.
Step Three: If the mixture feels too wet, pulse again or mix in chickpea flour until it holds its shape.
Step Four: Shape the mixture into small patties using damp hands.
Step Five: Heat oil in a non-stick pan and cook the fritters in batches until golden and crisp on both sides.
Step Six: Serve warm with your choice of dip or sauce.
Substitutions
Here are a few ingredient swaps that work well:
- Fresh parsley can be swapped for fresh cilantro.
- Dial up the heat by adding in some very finely chopped chili.
- I normally make these with red onions but yellow onion also works fine.
Storage
These taste best freshly cooked, but you can store leftovers in an airtight container in the fridge for up to four days. Reheat in a skillet or air fryer to bring back the crispy outside.
You can also shape and carefully freeze the patties on a board lined with parchment paper, then once frozen, transfer patties into a freezer safe bag or container. Fry them up when you’re ready to eat.
Or alternatively, just keep the mixture (unshaped) in the fridge, and shape the patties whenever you’re ready to cook.
Expert Tips
Don’t forget to soak your lentils! A minimum of 4 hours but up to 24 hours in the fridge is also fine. If you’ve forgotten to soak, unfortunately I don’t have a workaround – boiling will make them too soft and they might not hold together.
FAQ
Not for this one. Canned lentils are too soft and won’t hold together well. The soaking step is key for the right texture.
It usually means the mixture is too wet. Drain the lentils really well, pulse them a bit more, or stir in a spoonful of chickpea flour until they hold their shape.
Yes! They won’t be quite as crisp, but baking at a high heat on a lined tray works. Brush or spray with oil for the best golden finish.
More Recipes
- Supergreen Pea & Mint Patties are fresh, herby, and perfect for adding to wraps or serving alongside a crisp salad.
- Baked Chickpea Meatballs are a protein-packed option that works just as well tossed through pasta as it does in a grain bowl.
- Easy Vegan Corn Fritters are golden, crispy, and ideal for a quick breakfast, light lunch, or snack.
I can’t wait to hear what you think once you’ve tried these fritters! If you give them a go, please let me know what you thought by leaving a review and star rating below. You can also take a photo and tag me on Instagram @glowdiaries___ – I always try to share your creations to stories so everybody can see and get inspired!
Red Lentil Fritters
Equipment
- Food processor
Ingredients
Lentil Fritters
- 2 cups dried red lentils approx. 14 oz / 400 g, soaked and drained
- 2 small red onions roughly chopped (approx. 8 oz / 227 g total)
- 6 cloves garlic peeled (approx. 1/2 oz / 14 g total)
- 2 tbsp grated or chopped fresh ginger approx. 1 oz / 28 g
- 1.5 tsp ground cumin approx. 2 g
- 1.5 tsp ground coriander approx. 2 g
- 1 tsp turmeric approx. 2 g
- 1 tsp red pepper flakes optional; adjust to taste (approx. 2 g)
- 1.5 tsp salt approx. 9 g
- ¼ tsp black pepper to taste (approx. 0.5 g)
- ½ cup fresh cilantro or parsley chopped; approx. 1 oz / 28 g
- 2 tbsp chickpea flour (approx. 0.7 oz / 20 g)
- Olive oil for pan-frying
Lemon Tahini Dip
- ½ cup tahini 120g
- 1 garlic clove minced
- ¼ cup fresh lemon juice 60ml
- 4 tbsp cold water adjust to reach desired consistency
- ½ tsp salt
- Black pepper to taste
Instructions
- Soak red lentils in a large bowl of water for 4–8 hours, then drain thoroughly.
- Add soaked lentils, onions, garlic, ginger, cumin, coriander, turmeric, chili flakes, salt, pepper, and herbs to a food processor.
- Pulse until you have a thick, sticky mixture with some texture left — not a smooth paste. Scrape down the sides as needed.
- Check the consistency; if too wet, pulse again or stir in a little chickpea flour until it holds its shape.
- Use a ¼-cup scoop or your hands to form about 24 small patties. Flatten slightly with damp hands to prevent sticking.
- Heat a drizzle of olive oil in a non-stick pan over medium heat.
- Cook fritters in batches for 3–4 minutes per side, until golden brown and crisp. Transfer to a plate lined with paper towels.
- In a small bowl, whisk together tahini, lemon juice, garlic, and salt. The mixture may seize up at first – this is normal.
- Gradually whisk in cold water, one tablespoon at a time, until smooth and pourable.
- Season the dip with black pepper and garnish with chopped cilantro if desired.
- Serve the warm fritters with the lemon tahini dip on the side.
Liz Douglas says
One of my favorite easy, cheap plant proteins. Great for salads, burgers and kid friendly as a hand-held snack.