Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup red lentils thoroughly under cold water, then boil them in 3 cups of water until very tender, about 15-20 minutes, then drain and set aside.

2. 2

   Peel and dice 2 large ripe plantains into small pieces, then in a large bowl, mash them thoroughly with a fork until smooth.

3. 3

   Finely chop 1 medium red onion, mince 3 cloves garlic, and chop 1/2 cup fresh cilantro.

4. 4

   Combine the mashed plantains, cooked lentils, chopped onion, minced garlic, and cilantro in the bowl, then add 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper, 1/4 teaspoon turmeric powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup all-purpose flour, mixing everything well to form a cohesive mixture.

5. 5

   Form the mixture into 12-16 small patties, each about 1/2 inch thick and 2 inches in diameter.

6. 6

   Heat 4 cups of vegetable oil in a deep pot or skillet over medium-high heat until it reaches 350-375°F (175-190°C).

7. 7

   Carefully place 3-4 patties into the hot oil and deep-fry for 3-4 minutes per side, or until golden brown and cooked through, then remove with a slotted spoon and place on paper towels to drain excess oil.

8. 8

   Serve the deep-fried Egyptian Plantain and Lentil Fritters immediately, optionally with a drizzle of 1/4 cup tahini sauce.