These lovely little lentil fritters are more than just delicious—you’ll also love them because they’re packed with protein and beta-carotene, which makes them a very solid life choice.
Protein – Essential for muscle repair and overall strength.
Beta Carotene – Converted into Vitamin A, which supports healthy vision, strong bones, and glowing skin.
Perfect for Meal Prep – These fritters are great for weekday lunches and dinners or can shine as a hero dish when friends come for dinner. You can also make them smaller for a perfect vegetarian hors d’oeuvre.
Why This Recipe is the Best
- Crispy, Flavorful & Nutritious – A vegetarian dish that doesn’t compromise on texture or taste.
- Perfect for Meal Prep – Keeps well in the fridge for 5 days and reheats beautifully.
- Versatile – Serve as an appetizer, main dish, or snack with your favorite dipping sauce.
- Naturally Gluten-Free & Vegetarian – Made with wholesome, plant-based ingredients.
Ingredient Substitutions & Variations
- No Aleppo Pepper? Use a pinch of cayenne + ½ tsp smoked paprika.
- Want More Protein? Add 2 tbsp hemp seeds for an extra boost.
- Need a Vegan Option? Serve with dairy-free yogurt sauce.
Recipe Tips & FAQs
How to Get the Perfect Texture
- Hand-grate the carrots – Using a food processor can make them too wet, requiring extra flour to bind the mix.
- Chill the mixture – Letting the batter sit for 10 minutes makes shaping the fritters easier.
- Cook on Medium-High Heat – Ensures crispy edges without burning.
Frequently Asked Questions
- Can I bake these instead of frying?
Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crispy. - How do I keep them from falling apart?
If the mixture feels too wet, add extra almond flour (1 tbsp at a time) until it holds together. - Can I freeze these fritters?
No—because of the high vegetable content, the texture changes after freezing. But they last up to 5 days in the fridge!
Storage & Reheating Instructions
- Fridge: Store in an airtight container for up to 5 days.
- Reheating:
- Oven (Best Method): 375°F for 10 minutes until warmed through.
- Skillet: Reheat over medium heat with a little oil for extra crispiness.
- Air Fryer: 375°F for 5-7 minutes.
Pro Tip: Serve with homemade yogurt sauce for a perfect pairing!
Serving Suggestions
With a Fresh Salad: Serve over arugula or spinach with a lemon vinaigrette.
As a Wrap Filling: Stuff into a warm pita or lettuce wrap with yogurt sauce drizzle.
With Protein: Perfect alongside roasted chicken thighs for a weeknight meal.
Final Thoughts
These crispy lentil fritters are proof that healthy, plant-based food can be just as satisfying as anything else. Whether you’re meal-prepping or entertaining, this recipe is packed with flavor, protein, and wholesome ingredients.
Give them a try and let me know—what’s your favorite way to serve them?
Lentil Fritters with Yogurt Sauce
Special Equipment
- Food Processor
Ingredients
- 1 cup split red lentils
- 2 cups vegetable stock
- Sea salt to taste
- Freshly cracked black pepper
- 2 tablespoon + 4 tbsp ghee or avocado oil
- 1 yellow onion, about 1 cup, small diced
- 2 cloves garlic, about 1 tsp minced
- 2 cups carrots, shredded
- 1 cup finely shredded greens such as dinosaur kale, turnip, mustard or spinach greens
- 1 cup rolled oats
- ⅔ cup almond flour
- 1 lime, zested and juiced, about 2 tbsp
- 1 teaspoon smoked paprika
- ½ teaspoon cumin, ground
- 1 teaspoon aleppo pepper˚
- ¼ cup green onions, thinly sliced
- ¼ cup cilantro, roughly chopped
- 1 cup yogurt sauce
to serve
Instructions
- Place the lentils in a small sauce pot. Cover with the vegetable stock, and add a pinch of salt and pepper. Bring to a simmer and cook, covered with a lid for 20 minutes, until the lentils are tender. Prepare the other ingredients while waiting.
- Heat the oil over medium heat in a large sauté pan. Add the onions, and add a pinch of salt and pepper. Cover with a lid and continue to cook for 5 minutes, stirring occasionally and not allowing the onions to caramelize. Add the garlic and cook for 30 more seconds. Turn the heat down to medium low, add the kale and continue to cook until the greens are wilted and tender, about 8 minutes.
- Let the lentils and greens cool down while you grate your carrots*.
- Add all the ingredients except the 4 tbsp of oil to the food processor. Pulse to combine well. Check for seasoning, add salt and pepper if necessary. Divide the carrot lentil mix into 12 fritters (this is the recipe yield when using a 3.25 oz scoop).
- Heat a large sized sauté pan to medium high heat. Add a little oil and add half the patties to the pan. Let them cook on one side for at least 4 minutes, until they become crispy. Flip the fritters and allow them to cook until warmed through, about 3 to 5 minutes. Repeat the process with the rest of the fritters. Once they are done, transfer them to a serving platter. Repeat the process with the rest of the fritters. Serve hot, with a bowl of <a href=https://everydayalchemy.com/yogurt-sauce/ target="_blank">yogurt sauce</a> on the side, or store them in the fridge for meal prep. They’ll keep for up to 5 days and are easily reheated in the oven.
Notes
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Read my story here: https://kse.iop.mybluehost.me/about/
I made the Lentil Fritters for our Sunday Dinner last week! They were absolutely delicious and nourishing. I also made the yogurt sauce with dill and that added such a wonderful dimension. The recipe was easy to follow, and I am an amateur cook. I also ate the fritters throughout the week and they held up so well in the fridge. The biggest take away was the nourishment in such a delicious meal, my body felt better after eating them!
Thanks so much for sharing Charlsey, I”m so glad to hear you enjoyed the fritters and the yogurt sauce!