These Middle Eastern-inspired lentil fritters with labne are light, flavorful, and perfect for a wholesome snack or light meal. With a golden, spiced batter and a creamy homemade yoghurt cheese topping, this dish is as nourishing as it is satisfying.

Why You’ll Love This Recipe

I love how this recipe combines hearty lentils with fresh herbs and spices, creating a fritter that’s both filling and aromatic. Making my own labne at home feels special and adds a tangy creaminess that pairs beautifully with the crispy fritters. I also like that I can prepare the labne a day ahead, so when it’s time to cook, everything comes together quickly. These fritters work just as well for lunch, dinner, or even as a snack for guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2/3 cup plain flour

• 1 tsp baking powder

• Good pinch cayenne pepper

• 1 tsp ground cumin

• 1 tsp ground coriander

• 2 eggs, separated

• 150ml milk

• 400g can lentils, drained, rinsed

• 2 tbsp flat-leaf parsley, roughly chopped, plus extra for garnish

• 1 tbsp sunflower oil

• 100g wild rocket leaves

• 1 vine-ripened tomato, seeds removed, roughly chopped

• 1 tsp cumin seeds, toasted

• Labne:

  • 400g low-fat natural yoghurt

  • 1 tsp dried mint

  • 1 tbsp finely chopped fresh mint

Directions

1. To make the labne, I mix yoghurt with dried and fresh mint, salt, and pepper. I place it in a sieve lined with muslin over a bowl, cover, and refrigerate overnight until thickened. The next day, I transfer it to a clean bowl and keep chilled until ready to serve.

2. For the fritter batter, I sift the flour, baking powder, cayenne, cumin, and coriander into a bowl. I whisk in the yolks, then slowly add milk until smooth. I stir in lentils, parsley, salt, and pepper.

3. In a separate bowl, I beat egg whites until soft peaks form, then fold them gently into the batter.

4. I heat oil in a non-stick pan over medium-high heat. Using 1 tablespoon of batter per fritter, I cook 4 fritters at a time for 3–4 minutes on one side, then flip and cook for 2 more minutes until golden. I drain them on paper towels and keep warm, repeating until all 16 fritters are cooked.

5. I serve the fritters topped with labne, rocket, tomato, extra parsley, and cumin seeds.

Servings and timing

This recipe makes about 16 fritters and serves 4 people. The prep takes 6 hours 25 minutes (including overnight chilling for the labne), and the cooking takes around 25 minutes.

Variations

I sometimes swap the lentils for chickpeas for a slightly nuttier flavor. If I want extra spice, I add chopped fresh chili into the batter. For a shortcut, I occasionally buy ready-made labne from a deli. I’ve also tried serving these fritters with a tahini drizzle instead of labne, and it works really well.

Storage/Reheating

I like to store leftover fritters in an airtight container in the fridge for up to 3 days. To reheat, I place them in a hot oven for 10 minutes so they crisp up again, or I quickly pan-fry them. The labne keeps well in the fridge for 2–3 days, stored in a sealed container.

FAQs

Can I make the fritter batter ahead of time?

I prefer to cook the fritters right after preparing the batter, but I can mix the dry ingredients ahead and keep them ready to combine with the wet ingredients when needed.

Can I bake the fritters instead of frying them?

Yes, I can bake them at 200°C (400°F) on a lined baking sheet for about 15 minutes, flipping halfway, though they won’t be as crispy.

What can I use instead of labne?

If I don’t want to make labne, I sometimes use Greek yoghurt, tzatziki, or even sour cream.

Can I freeze the fritters?

Yes, I can freeze cooked fritters once cooled. I place them in a single layer on a tray, freeze, then store in freezer bags for up to 2 months. Reheating in the oven gives the best texture.

How do I make the fritters gluten-free?

I can replace the plain flour with a gluten-free flour blend, and the recipe still works beautifully.

Conclusion

These lentil fritters with labne are one of my favorite light meals because they strike the perfect balance of comfort and freshness. I love the golden, spiced fritters paired with cool, tangy labne and fresh greens. Whether I serve them as a simple dinner or a snack for friends, they’re always a hit.