Start by boiling 3 cups of water in a pot. Once it’s boiling, add the rinsed lentils. Reduce heat, cover, and simmer for about 20 minutes or until lentils are tender. Drain and let cool slightly.

In a large bowl, combine the cooked lentils, finely chopped onion, minced garlic, breadcrumbs, chopped parsley, cumin, salt, and pepper.

Using a fork or masher, lightly mash the mixture until it holds together but still has some texture.

With your hands, form the mixture into small patties, roughly the size of your palm.

In a frying pan, heat about an inch of oil over medium heat. You can test if it’s hot enough by dropping a small piece of the mixture into the oil; if it sizzles, you’re good to go!

Carefully place the patties in the hot oil, avoiding overcrowding. Fry for about 4-5 minutes on each side, or until they turn a golden brown.

Once cooked, transfer the fritters onto a paper towel to drain excess oil. Serve them warm with your favorite sauce or yogurt.