Step 1

Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes). Stir in spices and fry until fragrant (30 seconds), then add lentils and 650ml water, bring to a simmer, cover and cook until lentils are tender and liquid is absorbed (8-10 minutes). Transfer to a bowl to cool.

Step 2

Meanwhile, for green yoghurt, process herbs, garlic, chilli, spices and 2 tbsp cold water in a small blender to coarsely chop, add olive oil and lemon juice and process to a fine purée. Transfer to a bowl, season to taste, swirl in yoghurt and set aside.

Step 3

Stir egg yolks into lentils, then stir in flour and lemon rind and season generously to taste. Whisk eggwhites and a pinch of salt in a separate bowl to firm peaks and fold into lentil mixture.

Step 4

Preheat oven to 180C and heat 3cm oil in a frying pan over medium-high heat. When hot, add heaped tablespoonfuls of lentil mixture in batches and cook, turning occasionally, until golden brown (2-3 minutes). Drain on paper towels and keep warm in oven while you cook remaining fritters. Serve hot with green yoghurt and lemon halves.