Ethiopian Lentil Sambusas

Ingredients

• •2 cups cooked brown lentils, well drained
• •1 medium yellow onion, finely diced
• •2 cloves garlic, minced
• •1 1/2 tsp berbere spice blend
• •1 tsp ground cumin
• •3/4 tsp salt
• •1/4 cup fresh cilantro, chopped
• •12 vegan spring roll wrappers
• •1 tbsp all-purpose flour
• •2 tbsp water
• •2 cups for frying vegetable oil

Directions

1. 1Cook onion in 1 tablespoon oil over medium heat for 5 minutes until soft.
2. 2Add garlic, berbere, cumin, and lentils and cook 3 minutes until the filling is dry and fragrant.
3. 3Remove from heat, stir in cilantro and salt, and cool the filling for 5 minutes.
4. 4Cut wrappers into long strips, place lentil filling at one end, and fold repeatedly into tight triangles.
5. 5Mix flour with water and use the paste to seal the final wrapper edge.
6. 6Fry the sambusas at 350°F (175°C) for 2–3 minutes per side until crisp and golden, then drain on a rack.

💡 Keep the lentil filling dry; excess moisture is the main reason sambusa wrappers split or lose crispness after packing.

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