As a vegetarian, I am always on the lookout for foods that offer plant based protein and that can be eaten with a side dish, as a sandwich, or as part of a whole meal salad.

In looking for something to use my excess of red lentils, I came across a fritter recipe that I modified to create this tasty option.

They are easy to make and actually stay together as a patty compared to some of my other explorations which were crumbly and fell apart.

In terms of Ayurveda, these are primarily tri-doshic, especially rotated in moderation.

  • The cornmeal and chickpea flour are drier flours and can aggravate vata and pitta
  • The red lentils are good for all doshas though, being astringent can aggravate vata in excess
  • The Dijon mustard – as with all condiments with vinegar, is sour and can aggravate both pitta and kapha though the small amount here shouldn’t create much problem

I love the versatility of the fritter.  I used it as the main portion of a meal with a yummy summer vegetable blend with green beans, tomatoes and squash and a piece of corn on the cob – all the vegetables fresh from the garden!  But you could easily combine with a sauce and put in a pita bread or wrap for a nice sandwich option.


Red Lentil Quinoa Fritters

These tasty fritters can be the main protein of a meal or serve as a patty in a sandwich or bun

Course Main Course
Cuisine Indian
Keyword fritter, quinoa, red lentils
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author jdurner


  • 3/4 cup quinoa
  • 1/3 cup red lentils
  • 2 cups water or vegetable broth
  • 1/8 cup fresh cilantro chopped
  • 1/8 cup tahini
  • 1 1/2 tsp. dijon mustard
  • 1 1/2 Tbsp. fresh lemon juice
  • 1 tsp. ground turmeric
  • 1/2 tsp. each ground cumin and coriander
  • dash nutmeg
  • 1/2 tsp. Soma salt
  • 1/4 tsp. cracked pepper
  • 1/8 cup cornmeal
  • 1/8 cup chickpea flour


  1. Preheat the oven to 400 degrees.

  2. Rinse and drain lentils and quinoa.  Place in a pot with the water or broth and bring to a boil .  Turn to low, cover and simmer for 15-20 minutes.  Cool to room temp.

  3. In a large mixing bowl, to the lentil-quinoa mix add the spices, cilantro, tahini, mustard, and lemon juice.  Combine so all the ingredients are well incorporated.

  4. Add the cornmeal and chickpea flour (available at Indian and Asian groceries).  The mixture should easily come together to form patties without being too sticky.  If needed, add more chickpea flour, 1 Tbsp. at a time, to reach the correct consistency.

  5. I use a cooking stone to bake which doesn't require oiling or parchment paper to prevent sticking.  If you are using something different, either spray with oil or use parchment paper.  

  6. Bake for 15 minutes then flip and bake for another 10 minutes.  Serve warm with other side dishes or cool and serve in a pita bread or wrap.  Can also serve with a tahini or yogurt sauce.

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