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These green discs of utter goodness are green lentil fritters: crispy, delicious, verdant patties that have both texture and taste. The zip of red onion, fresh burst of parsley and dill, hint of cumin and chili powder, all complimenting the centerpiece ingredient – a hearty green lentil that has a naturally satisfying full-bodied flavor and bite.

Why Eat Lentils? The Top Dog of Legumes

I’ve ranted about lentils before, and I’ll do it again. They are a miraculous ingredient that everyone ought to familiarize themselves with.

– For one thing, they are nearly cheap as the dirt they are grown in, so for those on a budget it’s a wonderful food thing.

– Secondly, lentils are highly nutritious and packed with protein, and they’ll help keep you feeling full for longer than a lot of other foods.

– Lastly, they come in a plethora colors and types, and you can do so many different things with each kind, so you’ll never get bored of them.

Ode to Fritters

Now, let’s talk green lentil fritters – a shape, a crunch, a patty of perfection. You can make them out of anything that packs into a patty-shape. Some hold together better than others, like this easy carrot fritter, and some crumble and beg to be eaten with a salad (like this one).

It’s a fun, easy food thing to make and to eat, and it works as well as an accompaniment as it does a main course – truly versatile.

These are also gluten-free. Partly for the gluten-challenged, but also because chickpea flour is a great binder and has a wonderful flavor – hearty and full – and works well as a substitute for wheat flour more often than not.

In truth, these green lentil fritters were not meant to be fritters at all, initially. I had been craving to try a new, chickpea-less take on falafel, since it is my favorite vegan food of all time. And while I had hoped that these would turn out relatively similar to a beautiful chickpea falafel, they didn’t, but they were quite delicious and worth making again all the same!