Air Fryer Recipe
Spicy Lentil and Chickpea Fritters
Lentil and chickpea fritters are a delightful way to enjoy a crispy, spiced snack without the heaviness of a bean burger. The air fryer is perfect for this dish, as it quickly dries the surface, ensuring a crisp exterior while keeping the inside tender and flavourful.
Ingredients
- 120g dried split red lentils, rinsed well
- 1 x 400g tin chickpeas, drained and patted dry (about 240g drained weight)
- 1 small red onion, very finely chopped or grated and squeezed dry
- 2 garlic cloves, grated
- 15g fresh ginger, grated
- 1 small red chilli, finely chopped, or 1 tsp chilli flakes
- 2 tbsp chopped fresh coriander, stalks included
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp turmeric
- ¼-½ tsp cayenne pepper
- ¾ tsp fine sea salt, plus extra to finish
- ½ tsp freshly ground black pepper
- 45g gram flour
- ½ tsp baking powder
- 1 tbsp lemon juice, plus wedges to serve
- 1 tbsp olive oil or rapeseed oil, plus extra oil spray for the basket and fritters
Method
- Put the red lentils in a bowl, cover with cold water by at least 5cm and soak for 30 minutes, then drain thoroughly in a sieve for 5 minutes.
- Tip the drained lentils and chickpeas onto a clean tea towel or kitchen paper and pat them dry, especially the chickpeas.
- Add the lentils, chickpeas, garlic, ginger, chilli, spices, salt, pepper, lemon juice and 1 tbsp oil to a food processor. Pulse in short bursts until the mixture holds together when squeezed but still has small visible pieces of chickpea.
- Scrape the mixture into a bowl and stir in the onion, fresh coriander, gram flour and baking powder. Rest for 10 minutes.
- Heat the air fryer to 190°C for 3 minutes.
- Divide the mixture into 12 portions, about 45g each, and shape into squat patties roughly 6cm wide and 1.5cm thick.
- Line the basket with perforated parchment or a silicone liner and mist lightly with oil. Arrange the fritters with space between them, then spray or brush the tops with a thin coat of oil.
- Air fry at 190°C for 7 minutes, then gently turn the fritters using a thin spatula or tongs. If the bases resist, give them another 1-2 minutes before turning.
- Spray the second side lightly with oil and cook for another 5-7 minutes, until the fritters are deep golden at the edges and feel firm when pressed.
- Rest the fritters on a rack for 3 minutes before serving with lemon wedges and yoghurt or chutney.
Nutrition
Calories: 250
