Spiced Red Lentil Koftas with Harissa Mayo

Drawn from Persian and Mediterranean traditions

✨ Before We Begin…

There’s something quietly triumphant about these koftas — little golden parcels made from humble lentils, lifted with spice and kissed with lemon. They crisp up beautifully in an air fryer, ready to dunk in smoky, sharp harissa mayo. The sort of dish that makes you feel like you’ve pulled off something much fancier than it really is.

‘Must be best food offer, of any genre, in Kendal. Hugely accomplished cooking and very much recommended.’
Tony P, Kendal; Food Customer

The Cook’s Mind

Make-Ahead

• Lentil mixture can be made and shaped a day ahead.
• Harissa mayo keeps for 3–5 days in the fridge.

Freezer-Friendly

• Koftas can be frozen raw or cooked. Defrost and reheat in air fryer or oven.
• Harissa mayo is best made fresh.

Rescue Mission – What To Do When Things Go Wrong

• If the mix is too wet, add more flour 1 tsp at a time.
• If it’s too dry, add a drizzle of olive oil or splash of lemon juice.
• If koftas break, press them back together gently and cook seam side down.

Key Substitutions

• Use chickpea flour instead of wholemeal if gluten-free.
• Harissa paste can be swapped for chilli sauce or smoked paprika.
• Red lentils can be replaced with yellow split peas (increase cooking time).

Cooking Parlance

• “Deglaze the pan” means add acid (lemon juice) to lift the tasty browned bits.
• “Air fry” means dry cook with hot circulating air — you want golden, not burnt.

A Note on Origin

These koftas draw inspiration from Persian lentil patties and Mediterranean-style mezze — bold in flavour, but gentle enough to fit a variety of meals. They’re not claiming tradition, but they carry it quietly: spice, thrift, and shared plates.

Ingredient Focus: Red Lentils

Red lentils are quick, cheap, and utterly cooperative — they soften fast, soak up spice, and help everything hold together without fuss. They’re the unsung base for so many comfort dishes, and here they take centre stage.

✨ Humble magic — soft, steady, and brilliantly versatile.

To Ingredient Focus: Red Lentils

My Favourite Way To Eat

Hot from the air fryer, on a tangle of lemon-dressed leaves, with harissa mayo spooned generously over the top — eaten outside on a warm night with sleeves rolled up. Georgia dozing nearby. And that quiet satisfaction that comes from making something proper from scratch.

Serving Suggestions

– Serve with flatbread, pickled onions, and a crunchy salad.
– Pair with roast vegetables and a dollop of yoghurt.
– Stuff into wraps with lettuce, mint, and extra harissa.

Multi-Purpose Recipe

This recipe has more than one life…
Serve these koftas as mains, sides, or party bites — they flex beautifully.
– Pack into wraps or lunchboxes with crisp veg and lemony sauce.
– Crumble over grain bowls or tuck into mezze platters.

Why You’ll Love This Recipe

It’s fast, filling, and endlessly flexible. The air fryer gives you crispness without fuss, the lentils are satisfying and high-protein, and the mayo brings the kick. A dish that’s useful and joyful in equal measure.

What Will You Learn Whilst Making This Recipe?

You’ll learn how to balance moisture and texture when working with lentils, how to season boldly with spices, and how to use an air fryer or oven for crisp results. Plus, a quick sauce trick that goes with almost everything.

Related Plantastical Recipes and Courses

• Saffron Skies and Moroccan Nights Tagine
• Red Apple, Walnut and Sultana Salad with Dried Lime and Clove Dressing
• Magic Beet and Black Bean Hummus: A Fantastical Plant-Based Delight
• Charred Aubergine with Tomatoes and Lentils with Herbed Yoghurt

Waste Less: How To Use Up Your Ingredient Stash!

Got something spare — a handful, a spoonful, or the end of a packet? These tags help you find other ways to use it. It’s a small step toward cooking intuitively and wasting less❣️

Spiced Red Lentil Koftas with Harissa Mayo Recipe

Next Steps?

 You’ve got the full recipe — now take it further. Inside Black Labrador, you’ll find structured video courses and an ever-growing cookbook designed to help you cook with understanding, not guesswork. Learn, revisit, and deepen your skills at your own pace.