Split Pea or Lentil Fritters

Preparation info
  • Serves

    Four to Six

    • Difficulty


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.


  • 250 g/9 oz/generous 1 cup yellow split peas or red lentils, soaked overnight
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  1. 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.