These lovely little lentil fritters are more than just delicious, they’re a solid life choice. Come for the flavor, stay for the healthy dose of protein and beta carotene.
Protein – Essential for muscle repair and overall strength.
Beta Carotene – Converted into Vitamin A, which supports healthy vision, strong bones, and glowing skin.
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 Red Lentils? Brown, green, orange or yellow will work. Avoid beluga lentils because they hold their shape.
- No Vegetable Stock? Better than Boullion vegetable base is a great alternative.
- No Ghee? Avocado or grapeseed oil or really good subs. You want a fat with a high smoke point.
- No Yellow Onion? Shallot, white or red onions, or even the white part of a bunch of scallions will work.
- No Carrots? Grated butternut squash parsnips or even sweet potatoes would be delicious.
- 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 make these without a food processor? Yes but you need to adapt the recipe a little bit.
- Make sure lentils are very tender.
- Very finely chop the onions, greens and herbs.
- Add the oats, almond flour and spices last so that you don’t over mix it.
- The batter might feel a little loose. Adjust with almond flour as needed and make sure to chill it down before making the fritters.
- Where can I find Aleppo Pepper?
I order it online here. - Can I bake these instead of frying?
Yes! Bake at 400°F (200°C) for 30 minutes, until golden and crispy. - How do I keep them from falling apart?
If the mixture feels too wet, add extra almond flour (1 tablespoon 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 until heated through.
- Air Fryer: 375°F for 5-7 minutes.
Pro Tip: Serve with homemade yogurt sauce for a perfect pairing!
Serving Suggestions
Soul Satisfying Self-Care Meal: Pair with Spinach and Arugula Salad with Roasted Tomato Dressing
As a Wrap Filling: Stuff into a warm chickpea tortilla with crisp lettuce and a yogurt sauce drizzle.
Add a L’il More Protein: Perfect alongside roasted chicken thighs for a weeknight meal.
Final Thoughts
Making a quick wrap with crisp lettuce and a drizzle of yogurt transforms these fritters into the kind of lunch that makes me feel like a boss-bitch woodland queen who is out here absolutely flexing on lyfe.
Give them a try and let me know your favorite way to serve them in the comments below!
Lentil Fritters with Yogurt Sauce
These delicious lentil fritters are naturally gluten-free and vegetarian, and they are a great meal prep option for lunches and dinners.
Special Equipment
- Food Processor optional, see FAQs
Ingredients
- 1 cup split red lentils
- 2 cups vegetable stock
- 2 + 4 tablespoons, divided ghee
- 1 yellow onion, about 1 cup, small diced
- 2 cloves garlic, about 1 tsp minced
- 1 cup finely shredded greens such as dinosaur kale, turnip, mustard or spinach greens
- 2 cups carrots, shredded
- 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 scallions green part only, thinly sliced
- ¼ cup cilantro, roughly chopped
- 1 cup yogurt sauce
to serve - Sea salt to taste
- Freshly cracked black pepper
Instructions
- Cook the Lentils: Place 1 cup split red lentils in a small sauce pot. Cover with 2 cups 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.
- Cook the Veggies: Heat 2 tablespoons of ghee over medium heat in a large sauté pan. Add one cup small diced yellow onion, 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 1 teaspoon minced garlic and cook for 30 more seconds.
- Turn the heat down to medium low, add 1 cup shredded greens and continue to cook until wilted and tender, about 8 minutes.
- Let the lentils and greens cool down while you grate 2 cups of carrots*.
- Make the Fritter Mix: To the food processor add 1 cup rolled oats, 2/3rd cup almond flour, zest and juice of 1 lime, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon Aleppo pepper, 1/4 cup sliced scallions, 1/4 cup chopped cilantro. 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).
- Cook the Fritters: Heat a large sized sauté pan to medium high heat. Add 2 tablespoons of ghee and add the patties to the pan, being careful not to overcrowd (you will need to cook in batches.) 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.
- Serve: Once they are done, transfer them to a serving platter. Serve hot, with a 1 cup bowl of yogurt sauce 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
*This recipe was tested with hand grated carrots. If you grate them in a food processor, they will be wetter and you might need to add more almond flour to bind the mix properly.
*You can substitute a pinch of cayenne and a ½ tsp of smoked paprika if needed, but I highly recommend getting a jar of aleppo pepper. It has replaced cayenne and chili flakes in my spice cabinet thanks to its mild spice and subtly sweet flavor.
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? Click the link icon below to read more.
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!