Air Fryer Recipe
Spinach and Lentil Dal Bites
A delicious and easy-to-make spinach and lentil dal bites recipe, perfect for air frying.
Ingredients
- 1 cup red lentils
- 2 cups fresh spinach, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt and pepper to taste
- 2 tbsp chickpea flour
- A small bunch of fresh coriander, chopped
- 1 tbsp olive oil
Method
- Rinse the red lentils thoroughly under cold water until the water runs clear. Soak them in clean water for about 20-30 minutes.
- Drain the lentils and transfer them into a food processor. Add the chopped onion, garlic, ginger, cumin seeds, coriander powder, turmeric powder, and garam masala. Blend to form a coarse mixture.
- Move the lentil mixture into a mixing bowl. Add the finely chopped spinach, chickpea flour, fresh coriander, and season with salt and pepper. Mix thoroughly to combine.
- Preheat your air fryer to 180°C (350°F).
- Shape the mixture into small bite-sized balls or patties. Lightly brush each bite with olive oil.
- Place the bites in the air fryer basket in a single layer, ensuring they don't touch each other.
- Cook for 10-15 minutes or until they are golden brown and crispy, turning halfway through the cooking time.
- Once cooked, remove the bites from the air fryer and let them cool slightly on a wire rack.
Why this works in an air fryer
Soaked red lentils blend into a starchy, protein-rich paste that sets as the air fryer drives off surface moisture. Chickpea flour binds free water from spinach and onion, while a light oil coating improves heat transfer and browning. Small patties expose more surface area, giving crisp edges before the centres dry out.
Equipment notes
Assumes a 5–6 litre basket holding 10–12 small bites with space between them; in a single-drawer model cook in batches on the centre of the basket, while in a dual-zone air fryer split the batch evenly and check the outer corners first as airflow and browning can be uneven.
Common pitfalls
- Mixture slumps or spreads as soon as it is shaped? The lentils or spinach are too wet; drain harder, squeeze the chopped spinach in a clean tea towel, then add 1 extra tbsp chickpea flour and rest for 10 minutes.
- Bites brown outside but feel paste-like in the centre? They are too thick or the mixture is too coarse; flatten into 1.5–2 cm patties and extend cooking by 3–5 minutes at 170°C.
- Pale, dry-looking surface by minute 10? Too little oil or the bites are not getting enough direct airflow; brush or spray lightly with oil and leave at least 1 cm between pieces.
- Cracked, crumbly bites when turning? The mixture is under-bound or was flipped too early; press the shapes firmly, add another spoonful of chickpea flour if needed, and turn only once the underside has set.
Variations & substitutions
- Use frozen spinach instead of fresh, but thaw and squeeze it very dry; otherwise the added water softens the crust and lengthens cooking by a few minutes.
- Swap chickpea flour for fine gram flour directly, or use plain flour in a pinch; plain flour binds but gives a less nutty flavour and slightly softer bite.
- Add finely chopped green chilli or chilli flakes; the cooking time is unchanged, but avoid large wet chilli pieces as they can create soft pockets.
- Shape as flatter mini fritters rather than balls; they cook faster and crisp more evenly, so start checking from 9–10 minutes.
Storage & reheating
Keep cooled bites in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes until hot and crisp again.
Nutrition
Calories: 250
