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S.H. Fernando Jr., author of Rice & Curry, calls these Spicy Lentil Fritters an Asian take on falafel, and that's a spot-on call. Subbing out chickpeas for yellow split peas makes for fritters with a great bite and the chiles, onion, curry leaves, ginger, and fennel seeds give these guys beguiling flavor, one that will have you snacking on these little fritters until every last one is gone.
What Worked: Split peas have a toothsomeness that carries over even after being buzzed in the food processor, giving these a great crunch.
What Didn't: No complaints here, although the scent of soaking yellow split peas wasn't a favorite.
Suggested Tweaks: Chiles vary greatly when it comes to heat; when testing out this recipe three jalapeños wasn't quite enough heat to break through the split pea batter. Next time we might amp it up with bird chiles.
As always with our Cook the Book feature, we have five (5) copies of Rice & Curry to give away.