LENTIL FRITTERS

These spicy lentils are a must try! The original recipe intended them to be part of a salad but I used them in a pita wrap. My husband and staff loved them as much as I did. The recipe is from Vegan Richa, altered slightly: Turmeric Lentil Fritters Tomato Bowl with Tahini Dill Sauce

I bought the pitas at Sahara International Grocery in Beaumont Center in Lexington. They are made in Dearborn, Michigan and sent by truck daily. You can get whole wheat pitas and a 10 pack is only $1.49. I told them they need to raise their prices! They are super nice folks.

If you want a brief review of the health benefits of lentils, listen to this 4 minute video by nutritionist "Judi in the Kitchen." There is a link to her blog page where you can learn about the different varieties of lentils. Lentils 101- Nutrition and Health Benefits of Lentils

LENTIL FRITTERS

Ingredients

Lentil Fritters:

1/2 cup onion

4 cloves of garlic chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon turmeric

1/3 teaspoon ground cardamom

1/3 teaspoon cayenne or to taste

1/2 cup red lentils, washed and drained

1 1/2 cups water

1/2 teaspoon salt

1 Tablespoon parsley or 1 teaspoon dried (I used dried)

1/2 packed cup chopped spinach, stems removed

1 teaspoon fresh lemon juice (This was not in the instructions so I did not add)

1 Tablespoon chia seeds

1 Tablespoon ground flaxseed or more chia seeds

1 Tablespoon toasted sesame seeds

1/4 cup breadcrumbs or flour

Tahini Dill Sauce:

1/4 cup tahini

1/4 cup water

1 Tablespoon fresh lemon juice

1/2 teaspoon dried dill

1/4 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon garlic powder (optional but I included it)

Instructions

1. Dry saute onion and garlic over medium heat, stirring nearly constantly. Add a splash of water when wants to stick. Cook until translucent.

2. Add the cumin, coriander, turmeric, cardamom, cayenne and lentils. Mix and cook for a minute. Add water and salt and cook for 11 minutes, partially covered.

3. Uncover, fold in spinach and parsley and cook for 3 to 4 minutes or until the lentils are cooked and all the liquid is absorbed. The mixture will be soft.

4. Taste and adjust spices if desired. Add the lemon juice at this point if you prefer.

5. Add chia seeds, ground flaxseeds and sesame seeds and mix well.

6. Chill the lentil mixture for half an hour.

7. Preheat the oven to 425 degrees F.

8. Mix the breadcrumbs into 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.

9. Use a cookie scoop, spoon, or your hands to scoop out a small amount of the lentil mixture. Roll into a ball and place onto a parchment paper lined baking sheet. (I doubled the recipe and made 48 balls. Next time I may flatten the balls a bit before baking.)

10. Bake for 20 minutes (Mine baked for 25 minutes and I turned them over after 15 minutes).

11. Whisk everything together for the tahini sauce in a bowl. Taste and adjust salt and tang (lemon). For a garlicky dressing can add the garlic powder.