Spiced with turmeric, cumin and a touch of cinnamon, these crispy Red Lentil Quinoa Fritters are oil free and baked, not fried. An easy, high protein, meatless dinner that will delight your senses.
These spiced lentil quinoa patties are super healthy and my kids love them too, which is a huge score.
The spices give such great flavor, but are subtle enough for tiny tastebuds. Served up with a simple tomato cucumber salad and a savory Tahini Yogurt Sauce, this is one delicious meal you will make over and over again.
These quinoa fritters are a good choice for any night of the week. They take about 45 minutes, but nearly all of that is hands-off time. If you have leftover quinoa and lentils or simply want to cook it the night before, these gluten free fritters will come together in no time at all.
I have been on a huge turmeric kick lately. It’s best known for it’s anti-inflammatory properties. According to The World’s Healthiest Foods website, turmeric can also decrease cancer risk and has the potential to improve “cognitive function, blood sugar balance, and kidney function, as well as lessening the degree of severity associated with certain forms of arthritis and certain digestive disorders.”
Turmeric has an earthy flavor with hints of citrus. I find that it pairs exceptionally well with cumin and I’ve used both in this quinoa fritter recipe.
I’ve even been drinking it at night in a mug of warm almond milk with cinnamon and cocoa powder. It’s so good!
There is one question that vegans and plant based eaters get the most and that’s, “Where do you get your protein?” I promise my bank account would be bountiful if I had a dollar for every time I heard that question.
It’s actually really easy to meet your protein requirements on a plant based diet, as nearly all whole foods contain some protein. What’s difficult is trying to meet your daily quota for vitamins and minerals on the standard American diet, but I’m not discussing that today.
Quinoa is a complete protein, as well as boasting high percentages of manganese, copper, phosphorus, fiber, folate and zinc. Lentils are high in protein and also contain fiber, folate, iron, phosphorus, zinc and potassium.
So, if you are indeed worried about your protein intake, serve up a couple of these Red Lentil Quinoa Fritters and relax.
What makes this meal really come together is this easy Tahini Yogurt Sauce. It only takes a few ingredients and few minutes to whisk together. My kids even loved dipping their steamed broccoli in it.
If you want to eat these vegan fritters on a bun, that would certainly work, just spread the sauce on the bun. Otherwise, I like to serve them up with a little cucumber tomato salad on the side and a drizzle of the Tahini Yogurt Sauce over everything. Make sure to get a little bit of everything in each bite – so good!
If you like mixing different components of a meal into one perfect bite, then you must try my Millet Black Bean Patties with Pineapple Avocado Salsa and Spicy Chipotle Sauce! Total heaven on a plate right there!
More vegan quinoa recipes
- Thai Quinoa Meatballs
- Quinoa Vegetable Soup
- Sweet Potato Quinoa Bowls
- Lentil Quinoa Spinach Salad
- Quinoa Power Breakfast
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Baked Red Lentil Quinoa Fritters
Red Lentil Quinoa Fritters
- 1 ½ cup quinoa (I like tri-color quinoa, but any will do)
- ½ cup red lentils
- 4 cups vegetable broth or water
- ¼ cup chopped fresh parsley
- ¼ cup tahini
- 1 tablespoon dijon mustard
- juice of ½ lemon
- 2 teaspoons ground turmeric
- 1 teaspoon cumin
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt or to taste
- dash pepper or to taste
- ¼ cup cornmeal
- ¼ cup chickpea flour also called garbanzo bean flour (brown rice flour would work too)
Tahini Yogurt Sauce
- 1 cup plain unsweetened dairy free yogurt (I used So Delicious)
- 3 tablespoons tahini
- juice of 1 lemon
- 2 minced garlic cloves
- 1 tablespoon chopped fresh dill
- ¼ teaspoon salt or to taste
For the Fritters
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Rinse and drain the quinoa and lentils. Place in a pot with the broth (or water), cover, and bring to a boil. Turn the heat down to med-low and simmer 15 minutes, stirring occasionally so it doesn’t stick to the bottom of your pot. If there is still liquid in the pot, remove the cover and continue to simmer on low for another 3-5 minutes until the liquid is absorbed, stirring as needed to prevent sticking. Set aside to cool while you gather the rest of your ingredients. *You can also use quinoa and lentils that have been cooked ahead of time to save time.
- Once the quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the parsley, tahini, dijon, lemon juice, turmeric, cumin, cinnamon and salt. Stir well to incorporate. Add the cornmeal and chickpea flour and stir again very well. The mixture should easily come together to form patties. It will be slightly sticky, but not wet. If your mixture is too wet, add a little more chickpea flour, 1 tbsp at a time, mixing well after each addition, until you can easily form patties.
- Bake for 15 minutes, gently flip each one over and bake another 10 minutes.
- Serve with a simple cucumber tomato salad and Tahini Yogurt Sauce (below).
For the Tahini Yogurt Sauce
- While the Fritters are baking, whisk together all of the ingredients for the sauce. Set in the fridge until ready to use.