Split Pea or Lentil Fritters

Name: Split Pea or Lentil Fritters
Yield: Serves Four to Six
Ingredients: vegetable oil, for frying; 120 ml/4 fl oz/½ cup chopped fresh coriander (cilantro) leaves; 30 ml/2 tbsp roughly chopped fresh root ginger; 3–5 garlic cloves, chopped; 250 g/9 oz/generous 1 cup yellow split peas or red lentils, soaked overnight; 2.5–5 ml/½–1 tsp ground cumin; salt and ground black pepper; 2 large or 3 small onions, chopped; 1.5–2.5 ml/¼–½ tsp ground turmeric; large pinch of cayenne pepper or ½–1 fresh green chilli, chopped; lemon wedges, to serve; 5 ml/1 tsp baking powder; 30 ml/2 tbsp couscous; 120 ml/4 fl oz/½ cup gram flour

Preparation info

Serves
Four to Six

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

These sumptuous fritters are likely cousins of Ta’amia and Falafel. Serve them with a wedge of lemon and a spoonful of hot, fragrant chutney.

Ingredients

250 g/9 oz/generous 1 cup yellow split peas or red lentils, soaked overnight
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Main course
Vegan

Method

Drain the split peas or lentils, reserving a little of the soaking water. Put the chopped garlic and ginger in a food processor or blender and process until finely minced (ground). Add the drained peas or lentils, 15–30ml/1–2 tbsp of the reserved soaking water and the chopped coriander, and process to form a purée.