Split pea fritters – Masala vada {vegan – sans gluten}

Après un rapide sondage sur les réseaux sociaux, vous étiez quelques uns à me dire que vous manquiez d’idées pour la partie salée de vos repas. I admit, même moi j’ai parfois l’impression de tourner en rond avec mes recettes et parfois je manque cruellement d’idées, mais il est vrai aussi que je ne prend pas forcement toujours le temps de partager par ici nos recettes du quotidien en me disant que ce n’est pas assez bien ! Du coup j’ai décidé de changer un peu de posture et vous transmettre aussi les choses simples que nous aimons manger au quotidien. Today we cook split pea fritters, for this recipe I was largely inspired by Indian masala vada, which are the basis of lentil and pea fritters.

Split peas are all too often forgotten,

bad memory of mashed canteen or soup, it is however a local legume, economical and really tasty, provided you make the right associations ! These split pea croquettes are suitable for many meals, it's kind of the equivalent falafel from the middle east but with different spices. So here, I simply served them with a yoghurt sauce and a salad but you can also serve them in wraps or with a potato or vegetable curry. Also remember to dose the chilli according to taste, here we lower the dose for the children but we spice up the sauce a little more for us !

Split pea fritters – Masala vada {vegan – sans gluten}

POUR 15-18 BEIGNETS

400 g dried split peas
1 onion
50 g rice flour
2 cloves of garlic
2 tablespoons of cumin seeds
1 tablespoon of turmeric
1 teaspoon coriander powder
1 teaspoon of fennel seeds
1 teaspoon of mustard seeds
1 little spoon of salt
2 pinches of baking soda
hot pepper (to taste)
60 cl of frying oil

FOR THE YOGURT SAUCE

300 g plain soy yogurt
2 tablespoons sesame oil
the juice of half a lime
1 teaspoon cumin powder
1 pinch of salt
1 pinch of chilli
5 coriander sprigs

The night before, soak the split peas in a bowl with a large volume of water.
The day after, the split peas will have doubled in size, rinse them and drain them.
Mix the split peas coarsely with the onion, garlic and spices then add the rice flour (adjust more or less and add a little water if necessary to obtain a malleable texture that does not crumble too much).
Make balls of dough the size of a large walnut then flatten them between your hands to form palets.
Heat the oil and fry the patties for about 3 minutes on each side.
For the yogurt sauce, chop the cilantro and mix with the yoghurt, the oil, lime juice and cumin, salt and chilli.
Serve the split pea fritters hot with the yogurt sauce and a wedge of lime.
Split pea fritters can be stored in the fridge 5 days or in the freezer and be reheated in the oven for ten minutes at 200°.