• ⅓ cup beluga lentils, rinsed and sorted

• 2 oz sliced leeks

• 2 parsnips, peeled and grated

• 1 tablespoon brown mustard seeds

• 1 garlic clove, peeled and minced

• 1 teaspoon ground coriander

• ½ cup garbanzo bean flour

• ½ teaspoon salt plus more to taste

• Pepper to taste

• 3 tablespoons olive oil

• (Optional) ⅓ cup dairy-free yogurt 

Cook the leeks and parsnips

1. Heat 1 tablspoon olive oil in large nonstick skillet over medium-high heat. 

2. Add leeks, parsnips, and a pinch of salt and pepper. 

3. Cook until leeks begin to brown, 5 to 7 minutes. 

4. Add mustard seeds, garlic, and coriander and continue to cook until fragrant, 1 to 2 minutes. 

5. Transfer to large bowl and wipe skillet clean.

Make the fritters

6. Add garbanzo bean flour, ½ cup water, and ½ teaspoon salt to cooked leeks and parsnips and stir to combine. 

7. Add 2 tablspoons olive oil to same skillet over medium heat. 

8. Using ¼-cup measuring cup, add batter and gently flatten latkes. 

9. Cook until crisp and golden brown, 3 to 5 minutes per side.
   NOTE: Reduce the heat as needed to prevent burning.

10. Transfer cooked latkes to paper towel-lined plate and season to taste with salt and pepper. 

Serve (OPTIONAL)   

• Drizzle with yogurt.

• Pair with Apple Lentil Salad & Dijon Vinaigrette.