How to Make Zucchini & Lentil Breakfast Fritters with Cucumber Tahini Dip
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a bowl, mix lentils, zucchini, chickpea flour, parsley, flaxseed, garlic powder, paprika, salt, and 1 tablespoon olive oil.
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Scoop mixture into 8 patties and place on baking sheet. Brush tops with remaining olive oil.
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Bake for 18 minutes, flipping halfway through until golden and crisp.
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Meanwhile, blend cucumber, tahini, lemon juice, and water until creamy for dip.
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Serve hot fritters with cucumber tahini dip.
Pro Tips for Perfect Zucchini & Lentil Breakfast Fritters with Cucumber Tahini Dip
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked green lentils, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Zucchini & Lentil Breakfast Fritters with Cucumber Tahini Dip?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Zucchini & Lentil Breakfast Fritters with Cucumber Tahini Dip?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cooked green lentils?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.