Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse and then cook 250 grams of brown lentils according to package directions until tender but not mushy, then drain thoroughly and let them cool completely.

2. 2

   In a large mixing bowl, combine the cooled 250 grams of cooked lentils with 0.5 finely chopped red onion, 2 minced garlic cloves, 0.25 cup chopped fresh parsley, and 0.25 cup chopped fresh mint.

3. 3

   Add 0.5 cup all-purpose flour, 0.25 cup tahini, 1 teaspoon lemon zest, 0.5 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the lentil mixture, then mix everything thoroughly to form a cohesive dough.

4. 4

   Form the mixture into approximately 16 small patties, about 1.5 inches in diameter and 0.5 inch thick, ensuring they hold their shape firmly.

5. 5

   Heat 4 cups of vegetable oil in a deep pot or a deep fryer to 350°F (175°C), using a thermometer to maintain the correct temperature.

6. 6

   Carefully place 4-5 fritters into the hot oil, ensuring not to overcrowd the pot, and deep-fry them for 3-4 minutes per side until they are golden brown and crisp.

7. 7

   Remove the deep-fried Kritiki Fakokeftedes me Tahini from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

8. 8

   Serve the deep-fried fritters immediately with an extra squeeze of fresh lemon juice, if desired.