Baked Turmeric Lentil Fritters with Tahini Dill Sauce

By Vegan Richa · 60 min

Ingredients

Instructions

1. Heat the oil in a saucepan over medium heat. Add the onion, garlic and a pinch of salt, and cook until translucent, 4–5 minutes, stirring occasionally.
2. Add all the spices and the drained lentils, stir and cook for 1 minute.
3. Add the salt and water, and cook partly covered for 11 minutes.
4. Uncover, fold in the spinach and parsley, and cook 3–4 minutes until the lentils are cooked and all the liquid is absorbed. The mixture should be soft. Taste and adjust salt and heat.
5. Mix in the chia seeds, flax seeds and sesame seeds, then chill the mixture for 30 minutes.
6. Preheat the oven to 425°F/220°C. Mix 1/4 cup breadcrumbs into the lentil mixture; if it is too sticky, add a little flour. It should form soft balls easily.
7. Scoop the mixture onto a parchment-lined baking sheet, spray the balls with oil, sprinkle with sesame seeds if you like, and bake for 20 minutes.
8. Blend the tahini, 1/4 cup water, 1 tbsp lemon juice, dried dill and 1/4 tsp salt, plus 1/4 tsp cayenne as listed, into a smooth sauce. Taste and adjust salt and lemon. For a garlicky version, mix in 1/4 tsp garlic powder.
9. Build the bowls with greens, tomatoes and cucumbers and the fritters, then drizzle generously with the dressing.

Summarized from Vegan Richa's video. Watch it for the details.

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