Split Pea or Lentil Fritters

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

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.