In a medium pot, combine the rinsed lentils and water. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender.

Once the lentils are cooked and cooled slightly, transfer them to a mixing bowl. Mash them lightly with a fork, leaving some texture.

In a skillet, heat a little oil over medium heat. Add the chopped onion and sauté until translucent, then add garlic and cook for another minute.

Add the sautéed onions and garlic to the mashed lentils. Stir in the cumin, paprika, cayenne pepper, breadcrumbs, eggs, salt, and pepper until well combined.

With your hands, shape the mixture into small patties, about 2 inches wide.

In a frying pan, heat enough oil to cover the bottom over medium heat.

Carefully add the fritters to the skillet, cooking in batches for about 4-5 minutes on each side until golden brown.

Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil. Serve warm.