1. Cook the lentils in plenty of boiling water for about 15 minutes until they start to break down. Drain, rinse and drain again.
2. Peel and dice the onion and garlic. Heat 1 tbsp oil in a pan and sauté the onion and garlic until soft. Leave to cool.
3. Set aside a few coriander leaves for garnishing and chop the rest.
4. Mix the chickpea flour, plain flour, baking powder and soy milk until smooth. Mix in the onion, garlic, lentils, coriander, curry paste, paprika and salt.
5. Heat the remaining oil in a large frying pan. Using a tablespoon, place small piles of the lentil mixture in the pan, flatten slightly and fry for 3-4 minutes on each side until golden brown. Repeat to cook all the mixture.
For the dip:
1. For the dip, mix the soya yoghurt with the coconut cream until smooth and season with lemon juice and salt. Serve in a small bowl with the fritters and garnish with coriander.
Enjoy!
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