These fritters are so tasty and light, yet incredibly filling! You can blend the lentils if you prefer a smoother texture but this recipe leaves in whole lentil pieces for a crunch. They are delicious served with a refreshing cilantro mayo dipping sauce.

Lentil Kale Fritters [Vegan]

Cooking Time




  • 1/4 cup red lentils, soaked overnight
  • 1/4 cup green lentils, soaked overnight
  • 1 kale leaf, washed, sliced into thin shreds
  • 7 ounces soft tofu, diced into cubes
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • Pepper, to taste
  • 1 teaspoon curry powder
  • 3/4 cup chickpea flour
  • Vegetable oil, for frying

For the Sauce:

  • 1/2 cup vegan mayonnaise
  • 1 teaspoon lemon juice
  • Pepper, to taste
  • 1 tablespoon shredded cilantro


  1. Add all the ingredients, except the chickpea flour and oil, into a bowl.
  2. Wash hands, squeeze, and mix all of the ingredients together.
  3. Add the chickpea flour and mix thoroughly.
  4. Heat oil in pan at medium heat.
  5. Scoop up a teaspoon size of mixture, flatten it like a mini pancake and gently place into hot oil.
  6. Fry until golden brown and scoop up onto a paper towel-covered plate.

To Make the Sauce:

  1. Mix all the sauce ingredients together.