Instructions

1. Rinse the lentils, then transfer them to a liquidizer or food processor.
2. Add the water and rest for 3 hours.
3. Add the salt and all spices, grated carrot, baking powder and chickpea flour the lentils, then blitz until you get a lightly textured, thick batter.
4. Add a small spoonful of oil and blitz for a few seconds.
5. Lightly spray or grease a non-stick pancake or frying pan with olive oil and heat it over a medium heat.
6. Using a spoon, add dollops of the batter to the pan, letting spread it out into circular patties.
7. Cook them for about 3 minutes or until their surface is no longer wet then flip them over and cook for another minute or so, until golden.
8. Transfer them to a plate and make more patties from the remaining batter.
9. Serve lukewarm or at room temperature.