Description
Golden, crispy lentil fritters served with creamy labne, a comforting and flavorful dish perfect as an appetizer, light meal, or part of a shared spread.
Ingredients
Units
Scale
- 1 cup dried brown lentils, rinsed
- 3 cups water
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup olive oil, for frying
- 1 cup labne
- 1/4 teaspoon paprika
- 1 tablespoon fresh parsley, chopped for garnish
Instructions
- Cook the lentils in 3 cups of water for about 20 minutes until tender. Drain very well and let cool slightly.
- In a mixing bowl, combine cooked lentils, onion, garlic, parsley, cumin, salt, black pepper, flour, and baking powder. Mash lightly until the mixture holds together but still has some texture.
- Heat olive oil in a skillet over medium heat until shimmering.
- Shape the mixture into small patties using about 2 tablespoons per fritter.
- Fry for 3 to 4 minutes per side until golden brown and crisp. Cook in batches if needed.
- Remove and drain briefly on paper towels.
- Spoon labne into a bowl, drizzle lightly with olive oil, and sprinkle with paprika and chopped parsley. Serve fritters warm with labne.
Notes
- Drain lentils thoroughly to prevent soggy fritters.
- Chill the mixture for 15 minutes if it feels too soft.
- Do not overcrowd the pan to maintain crisp edges.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 10mg