Red Lentil Fritters (Vegan and Oil-Free)
These air fryer red lentil fritters are crisp outside, tender inside, vegan, gluten-free, oil-free, and packed with warm, smoky flavor.
Servings: 4
Calories: 238kcal
Equipment
Ingredients
- 1 cup dry red lentils
- 1 small carrot, finely grated
- 2 tablespoons tahini
- ½ small onion, roughly chopped
- 2 cloves garlic, chopped
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons oat flour (plus more, if needed)
- ⅛ teaspoon crushed red pepper or cayenne (optional, for heat)
Instructions
- Soak the lentils. Cover the dry red lentils with plenty of water and soak for 4 hours. Drain very well. Do not cook them.
- Add the drained lentils, onion, garlic, parsley, tahini, lemon juice, cumin, coriander, smoked paprika, garlic powder, onion powder, salt, and pepper to a food processor.
- Pulse until the mixture is finely chopped and starts sticking together. Don't blend it completely smooth. A little texture will make the fritters better.
- Transfer to a bowl and stir in the grated carrot and 2 tablespoons oat flour. Add more oat flour if needed to bind.
- Let the mixture rest for 5 to 10 minutes to allow the oat flour to absorb the moisture. Pick up a golf ball-sized amount of mixture and press it together. It should easily hold its shape. If it's too wet, add another tablespoon of oat flour.
- Form into 8 to 10 small patties, flattening them slightly so the centers cook evenly.
- Place the fritters in the air fryer basket in a single layer. Air fry at 375°F (190°C) for 12 to 16 minutes, flipping halfway through.
- They're ready when the outside is lightly browned and crisp and the center is cooked through.
Notes
- Do not cook the lentils first. This recipe relies on soaked, uncooked lentils to create a mixture sturdy enough to form into patties.
- Drain thoroughly. Excess soaking water is one of the main reasons lentil fritters become too wet or fall apart.
- Keep some texture. Process the mixture until finely chopped and sticky, but stop before it becomes a smooth paste.
- Grate the carrot finely. Large pieces can make it harder for the patties to hold together.
- Let the mixture rest. Those 5 to 10 minutes give the oat flour time to do its binding business.
- Adjust the flour gradually. Add only enough oat flour to make the mixture easy to shape. Too much can make the fritters dry or dense.
- Keep the patties small and flat. Thick fritters may brown on the outside before the lentils are fully cooked in the center.
- Avoid overcrowding the basket. Cook in batches if necessary so the fritters brown evenly.
- Air fryers vary. Start checking the fritters at 12 minutes and add more time as needed.
- Oven bake. Arrange the fritters on a parchment-lined baking sheet and bake at 400°F (205°C) for approximately 22 to 28 minutes, flipping halfway through. Bake until the outside is lightly browned and the centers are completely cooked.
- Leftovers. Allow the fritters to cool completely, then refrigerate them in an airtight container for up to 3 to 4 days. You can also freeze these. Freeze cooked and cooled fritters in a single layer before transferring them to a freezer-safe container. Store them for up to 3 months. Reheat them in the air fryer until crisp and heated through.
Nutrition
Calories: 238kcal | Carbohydrates: 35g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 311mg | Potassium: 595mg | Fiber: 15g | Sugar: 2g | Vitamin A: 2699IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 5mg
