Who says delicious can’t be healthy? These lentil pancakes are bursting with flavor and protein, making them a fantastic alternative to traditional meat patties. Not only are they vegan and gluten-free friendly, but they’re also incredibly easy to whip up.
Ingredients:
- 1 cup red lentils, rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chickpea flour (or all-purpose flour)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili powder (optional)
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying
Instructions:
-
Cook the lentils: In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender. Drain any excess water.
-
Sauté the aromatics: While the lentils cook, heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
-
Combine the batter: In a large bowl, mash the cooked lentils with a fork or potato masher. Add the sautéed onions and garlic, chopped cilantro, chickpea flour, cumin, coriander, chili powder (if using), salt, and pepper. Mix well to combine.
-
Form the pancakes: Heat a thin layer of oil in a skillet over medium heat. Scoop about 1/4 cup of the lentil mixture per pancake and flatten gently with the back of a spoon.
-
Cook the pancakes: Cook for 3-4 minutes per side, or until golden brown and crispy.
-
Serve and enjoy!: Serve your lentil pancakes hot with your favorite toppings like vegan yogurt sauce, salsa, chopped avocado, or a squeeze of fresh lemon juice.
Tips:
- For a thicker batter, add a bit more chickpea flour.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven.
- Get creative with your toppings! These pancakes are versatile and pair well with various flavors.
Be the first to comment