1 15.5 oz white beans canned (or any cooked white beans), drained
1 ¼ cup lentils, cooked (I used green lentils)
1 cup parsley, stems removed
¾ cup fresh cilantro, stems removed
½ cup fresh dill, stems removed
1 medium size, shallots roughly chopped
6 to 8 cloves of of garlic, peeled
2 teaspoons salt, plus more as needed
1 tablespoon ground black pepper
1 tablespoon ground cumin
2 teaspoons onion powder
2 teaspoons paprika (optional)
1½ teaspoon baking powder
½ teaspoon baking soda
¼ cup cornstarch
¼ cup All purpose flour
Oil, for frying
**Roasted garlic and lemon tahini**
2 bulbs roasted garlic
⅓ cup tahini
½ cup greek yogurt
Juice from 2 Lemons
2 tablespoons finely chopped (or grated) shallots
Salt and black pepper, to taste
**ingredients**
Form the fritter mixture: At least 1 hour, but preferably 24 hours before you’re ready to cook, add drained white beans, lentils, herbs, shallots, garlic and spices to the large bowl of a food processor. Run for 40-second bursts until all is well combined. Taste the raw mixture and add additional salt if necessary.
Remove the blade from the food processor. Fold in baking powder, baking soda, cornstarch and flour.
Let the mixture rest for at least an hour, and up to 24 hours, before working with it to fry.
Make the fritter spheres: In a deep sauce pan, heat 3 inches of oil to 375 degrees. Set up a plate with a paper towel. When temperature is reached, use a small 1-inch ice cream scoop to scoop the mixture and drop the spheres into the oil. Fry for 3 to 6 minutes. (Don’t overcrowd the pan; cook in batches as needed.) Place the fried fritters on the prepared plate. (Prefer patties over spheres? See tip below.)
Make the sauce: In a food processor, or in an appropriate bowl for an immersion blender, squeeze roasted garlic into the bowl. Be sure to remove any skins that may have fallen in. Add remaining ingredients and pulse (or blend) until desired texture is reached.
Serve fritters in a bowl with dipping sauce on the side. Or you can make a Mediterranean bowl: Make the base of the bowl with your preferred, cooked grain, add the fritters and other vegetable accompaniments, and then drizzle with the tahini. Enjoy!
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[link to recipe](http://nomishbynature.com/2025/08/14/easy-vegan-bean-lentil-fritters-for-any-meal/)
Falafel (recommend to prep the day ahead)
1 15.5 oz white beans canned (or any cooked white beans), drained
1 ¼ cup lentils, cooked (I used green lentils)
1 cup parsley, stems removed
¾ cup fresh cilantro, stems removed
½ cup fresh dill, stems removed
1 medium size, shallots roughly chopped
6 to 8 cloves of of garlic, peeled
2 teaspoons salt, plus more as needed
1 tablespoon ground black pepper
1 tablespoon ground cumin
2 teaspoons onion powder
2 teaspoons paprika (optional)
1½ teaspoon baking powder
½ teaspoon baking soda
¼ cup cornstarch
¼ cup All purpose flour
Oil, for frying
**Roasted garlic and lemon tahini**
2 bulbs roasted garlic
⅓ cup tahini
½ cup greek yogurt
Juice from 2 Lemons
2 tablespoons finely chopped (or grated) shallots
Salt and black pepper, to taste
**ingredients**
Form the fritter mixture: At least 1 hour, but preferably 24 hours before you’re ready to cook, add drained white beans, lentils, herbs, shallots, garlic and spices to the large bowl of a food processor. Run for 40-second bursts until all is well combined. Taste the raw mixture and add additional salt if necessary.
Remove the blade from the food processor. Fold in baking powder, baking soda, cornstarch and flour.
Let the mixture rest for at least an hour, and up to 24 hours, before working with it to fry.
Make the fritter spheres: In a deep sauce pan, heat 3 inches of oil to 375 degrees. Set up a plate with a paper towel. When temperature is reached, use a small 1-inch ice cream scoop to scoop the mixture and drop the spheres into the oil. Fry for 3 to 6 minutes. (Don’t overcrowd the pan; cook in batches as needed.) Place the fried fritters on the prepared plate. (Prefer patties over spheres? See tip below.)
Make the sauce: In a food processor, or in an appropriate bowl for an immersion blender, squeeze roasted garlic into the bowl. Be sure to remove any skins that may have fallen in. Add remaining ingredients and pulse (or blend) until desired texture is reached.
Serve fritters in a bowl with dipping sauce on the side. Or you can make a Mediterranean bowl: Make the base of the bowl with your preferred, cooked grain, add the fritters and other vegetable accompaniments, and then drizzle with the tahini. Enjoy!