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    Home » Recipes » Burgers and Patties

    Baked Red Lentil Quinoa Fritters

    Published: Nov 29, 2016 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    Baked Red Lentil Quinoa Fritters - crispy on the outside, but baked with no oil. These gluten free fritters are spiced with turmeric, cumin and a hint of cinnamon. Do Meatless Monday right!

    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.

    Plate of Baked Red Lentil Quinoa Fritters over arugula and next to a cucumber tomato salad.

    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.

    Close up of Baked Red Lentil Quinoa Fritters on a plate.

    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.

    A spoon drizzling tahini yogurt sauce over a stack of four Baked Red Lentil Quinoa Fritters. Plate of fritters in the background.

    I have been on a huge turmeric kick lately. It’s best known for its anti-inflammatory properties.

    Turmeric can also decrease cancer risk and has the potential to improve cognitive function, balance blood sugar, ease arthritis, lower the risk of cardiovascular disease, and support the immune system. [source]

    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!

    Stack of Baked Red Lentil Quinoa Fritters drizzled with yogurt sauce. Small bowl of sauce nearby.

    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. [source]

    Lentils are high in protein and also contain fiber, folate, iron, phosphorus, zinc and potassium. [source]

    So, if you are indeed worried about your protein intake, serve up a couple of these Red Lentil Quinoa Fritters and relax.

    Plate of Baked Red Lentil Quinoa Fritters topped with yogurt sauce, tomato cucumber salad, and arugula. A fork rests on the side of the plate.

    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!

    A bite of Baked Red Lentil Quinoa Fritters on a fork with cucumber and tomato.

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Baked Red Lentil Quinoa Fritters

    Baked Red Lentil Quinoa Fritters

    Red Lentil Quinoa Fritters – spiced with turmeric, cumin and a touch of cinnamon, these crispy fritters are oil free and baked, not fried. An easy, high protein, meatless dinner that will delight your senses.
    4.82 from 11 votes
    Print Rate
    Course: Burger/Patties, Entrées
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 10 people
    Calories: 173kcal
    Author: Jenn Sebestyen

    Ingredients

    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

    Instructions

    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.

    Notes

    To save time, you can cook the lentils and quinoa in advance and store them in the fridge until ready to use.
    I like these patties on the small side – about 2 inches in diameter.You’ll get about 20 patties making them this size. Larger patties, like burger size, will work perfectly as well, but obviously you will get less.

    Nutrition

    Calories: 173kcal | Carbohydrates: 27g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 367mg | Potassium: 321mg | Fiber: 2g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 5.8mg | Calcium: 120mg | Iron: 3.2mg
    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Comments

    1. Melissa says

      August 14, 2018 at 6:17 am

      These look great! If you use already cooked quinoa and lentils, what are the quantities?
      I assume the quantities you show are for dry quinoa and lentils?
      Thanks!
      Melissa

      Reply
      • Jenn S. says

        August 14, 2018 at 10:17 am

        Hi, Melissa. You’ll need about 4.5 cups of cooked quinoa and about 1 to 1.25 cups of cooked red lentils. Make sure to follow the instructions above to get the right consistency. Enjoy!

        Reply
    2. Sarah says

      December 07, 2016 at 1:08 am

      These sound delicious! I’ll give them a try with my kiddos too!

      Reply
      • Jenn S. says

        December 07, 2016 at 8:50 am

        Hope you all love them. Enjoy!

        Reply
    3. Vegan Heaven says

      December 04, 2016 at 2:33 pm

      These fritters look so yummy! And I love the sauce…so delicious.

      Reply
      • Jenn S. says

        December 04, 2016 at 4:07 pm

        Thanks, Sina!

        Reply
    4. Nicole Dawson says

      December 03, 2016 at 11:52 am

      Looks like another wonderful recipe and that sauce…yum!

      Reply
      • Jenn S. says

        December 04, 2016 at 8:18 am

        Thanks, Nicole!

        Reply
    5. Dreena Burton says

      December 02, 2016 at 1:52 pm

      These fritters sounds so delicious! Love that you haven’t been shy with the turmeric – I’ve been adding turmeric to more of my foods lately, including green smoothies.

      Reply
      • Jenn S. says

        December 02, 2016 at 3:24 pm

        Thanks, Dreena. I’ve been putting turmeric in everything lately! It started out with a 1/2 tsp in recipes, but now I love it so much, I really pack it in there. And it’s so good for you!

        Reply
    6. Alisa Fleming says

      December 02, 2016 at 11:20 am

      These look amazing as is, but you really drew me in with all of those drizzles. I love my food saucy 🙂

      Reply
      • Jenn S. says

        December 02, 2016 at 11:49 am

        A good sauce is always key! Thanks, Alisa!

        Reply
    7. Melissa says

      November 30, 2016 at 9:34 pm

      These look heavenly! I love that these are baked and uber healthy, And that tahini sauce is calling my name!

      Reply
      • Jenn S. says

        December 01, 2016 at 8:24 am

        Thanks, Melissa! Anything with tahini is good, right?!

        Reply
    8. Mandy says

      November 30, 2016 at 2:57 pm

      YUM!! I love that you used tri-color quinoa, I think it makes everything look prettier. How awesome that your kiddos approve these – they really do look amazing and crispy! Maybe this is how I can get Willow to eat quinoa again – darn finicky eater ? These are definitely packed with protein, no question there! And that tahini yogurt sauce looks like the perfect addition!

      Reply
      • Jenn S. says

        December 01, 2016 at 8:27 am

        I almost always use tri-color quinoa. Tastes the same, but prettier to look at. 🙂 I was a little shocked at how much my kids loved these. Cumin and turmeric are pretty strong flavors, although mild enough in this recipe. Score! I hope Willow likes them too!

        Reply
    9. Amy Katz from Veggies Save The Day says

      November 30, 2016 at 2:12 pm

      These fritters look delicious! But what I’m most excited about is that yogurt sauce. I haven’t had anything like that in years!

      Reply
      • Jenn S. says

        December 01, 2016 at 8:25 am

        It was really good! I don’t usually make sauces with yogurt anymore because I generally just buy the individual cups for eating on their own (and that’s all I can usually find around here). These new family size containers from So Delicious are a game changer! 🙂

        Reply
    10. Aimee | Wallflower Kitchen says

      November 30, 2016 at 5:36 am

      I love fritters and I love lentils so I’m sure I would love these! Especially with that tahini sauce… YUM.

      Reply
      • Jenn S. says

        November 30, 2016 at 1:56 pm

        I mean, who wouldn’t want crispy fritters with sauce? Duh. 🙂 Thanks, Aimee!!

        Reply
    11. Mel says

      November 30, 2016 at 12:47 am

      Oooo these look so crispy and delicious and I love that yogurt tahini sauce! I can see why they are so popular in your house :O)

      Reply
      • Jenn S. says

        November 30, 2016 at 1:54 pm

        Thanks, Mel!

        Reply
    12. Sophia | Veggies Don't Bite says

      November 29, 2016 at 11:59 pm

      I love fritters! I mean, who doesn’t like a fritter?! Sounds delish, I think I’ll drown them in sauce…

      Reply
      • Jenn S. says

        November 30, 2016 at 1:54 pm

        Always sauce. Always. The. Sauce. 🙂

        Reply
    13. Stella at Stellicious Life says

      November 29, 2016 at 8:43 am

      These look fantastic! I always love veggie burgers/fritters and wanted to save this recipe to my veggie burger Pinterest board but couldn’t find a Pin it button, Jen, you don’t have one? (I tried loading your blog both in Chrome and IE, but no social media share option appeared…)

      Reply
      • Jenn S. says

        November 29, 2016 at 10:46 am

        Hi, Stella! Thanks. That is so weird – I think there must just have been a glitch or something. I have floating social share buttons along the right side and the buttons are also at the bottom of the post. Plus, if you hover over any image, a PIN button should appear. Very strange that none of those were working. Anyway, here’s the pin if you want to pin it from here. 🙂 https://www.pinterest.com/pin/128282289366237548/ Enjoy!!

        Reply
        • Stella at Stellicious Life says

          November 30, 2016 at 2:58 am

          Thanks Jenn, pinned it to make later! 🙂

          I tried reloading your blog, but the share/pin buttons are still missing.. 🙁

        • Jenn S. says

          November 30, 2016 at 1:55 pm

          That’s so strange. Maybe you need to clear your cache? No matter, glad you got it pinned anyway. Thanks!

    14. Becky Striepe says

      November 29, 2016 at 8:21 am

      These look awesome! I’ll have to make them for Darrol. He has been so picky lately, and I’m tired of making the same few things that I know he will eat!

      Reply
      • Jenn S. says

        November 29, 2016 at 10:43 am

        My son got super picky once he started school and eating lunch there. The kids were making fun of some of the things in his lunchbox…and I never even sent anything weird…it was things like sugar snap peas and raw broccoli (some of his faves at the time). For awhile he refused to take most any veggies except cucumbers and bell peppers. He’s gotten much better now…he’s in 3rd grade..and even requests salad in his lunch sometimes. But those sugar snap peas he still refuses to take. Makes me so sad because he truly loved them and he won’t even eat them at home anymore. 🙁 Hopefully, Darrol is just going through a phase and it will get better again soon!

        Reply
    15. Linda says

      November 29, 2016 at 8:14 am

      These look SO good! I can see why your kids love them, the spices are perfect. And yes, the sauce does make the meal. 🙂

      Reply
      • Jenn S. says

        November 29, 2016 at 10:39 am

        Thanks, Linda! So many sauces, so little time. 🙂

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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