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Recipe PDF



1 cup IMBO Split peas

1 cup IMBO Red lentils

2 tbsp olive oil for frying

1 onion - diced

1 clove garlic - crushed

1 tsp turmeric

1 tsp coriander

1 tbsp cumin


1 cup roughly chopped spinach

1 tbsp sesame seeds

2 tbsp chickpea flour

Fresh coriander

Lemon juice

Garden salad

Creamy dressing




1. Boil 1 cup of split peas together with 1 cup of red lentils until cooked, drain and set aside to cool. 


2. In a medium pan heat 2 tbsp olive oil and brown 1 diced onion together with 1 clove crushed garlic.  


3. Once browned add 1 tsp turmeric, 1 tsp coriander, 1 tsp cumin, chilli, the drained split peas and red lentils and 1 cup roughly chopped spinach. Stir the mixture to combine.  


4. Add 1 tbsp sesame seeds, 2 tbsp chickpea flour, fresh coriander and lemon juice to the mixture.  


5. Using a scoop divide the mixture into equal sized balls and place them on a tray lined with baking paper.  


6. Brush each fritter with olive oil and sprinkle a few sesame seeds over each.  


7. Bake at 180°C for 20 minutes.


8. Serve the fritters in a garden salad topped with a creamy dressing and ENJOY!

Split Pea and Lentil Fritters

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