Sort ingredients
katiejjones
QR Code
Listen
Pdf
Cook quinoa and lentils in 1 cup of vegetable broth according to package directions. They cook at the same rate, so you can cook them together.
Stir together flax meal and water and let sit for 15 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add onion and sauté for 5 minutes. Add garlic and continue cooking until softened (2-3 minutes).
Grate carrots and transfer to a large mixing bowl. Add in cooked quinoa/lentils, onion/garlic mixture, harissa paste, flax meal and lemon juice and stir well.
In a separate bowl, stir together flour, breadcrumbs, salt, sugar, cumin and paprika. Add to wet mixture and stir well to combine. (It's easiest to use your hands to make sure everything gets really well incorporated!) Let mixture sit for 20 minutes.
Heat a nonstick skillet over medium heat and a little olive oil. Use a ¼ cup measuring cup to measure out the batter for each fritter. Flatten each patty using your hands and pan fry until crispy on both sides (4-5 minutes on each side).
While the fritters are cooking, whisk together all sauce ingredients until smooth. Serve fritters hot or cold with sauce. Enjoy!