Baked Red Lentil Quinoa Fritters

4.83 from 17 votes

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.

Prep Time20

Cook Time25

Total Time45

Course: Burger/Patties, Entrées

Cuisine: American

Diet: Gluten Free, Vegan

Servings: 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.

Video

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