Pan-Fried Sambusas with Spiced Lentil Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Golden, crisp sambusas stuffed with a fragrant lentil and onion filling, spiced with cumin and coriander for a flavorful Ethiopian-inspired snack. This african-inspired snacks (vegetarian) ready in about 50 minutes turns minced garlic cloves, teaspoon ground cumin, teaspoon ground coriander into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 270 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup yellow split peas or red lentils, rinsed
• 1 medium (about 1 cup) finely chopped onion
• 2 cloves minced garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon berbere spice mix
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup water
• 12 sheets spring roll wrappers or samosa pastry
• 1 cup vegetable oil for frying

Instructions

1. Step 1: In a small saucepan, combine 1/2 cup rinsed yellow split peas or red lentils with 1 cup water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes until soft and most water is absorbed. Drain any excess water.
2. Step 2: While lentils cook, heat 3 tablespoons olive oil in a skillet over medium heat. Add 1 cup finely chopped onion and sauté for 5-7 minutes until translucent and lightly golden.
3. Step 3: Stir in 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon berbere spice mix, cooking for an additional 2 minutes until fragrant.
4. Step 4: Add cooked lentils to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, mixing well to combine. Cook for 3 more minutes to allow flavors to blend, then remove from heat and cool slightly.
5. Step 5: Place one spring roll wrapper on a clean surface. Spoon 2 tablespoons of the lentil filling near one corner. Fold the wrapper over the filling to form a triangle, folding edges neatly and sealing with a dab of water. Repeat with remaining wrappers and filling.
6. Step 6: Heat 1 cup vegetable oil in a deep skillet over medium-high heat until shimmering (about 350°F). Fry sambusas in batches for 2-3 minutes per side until golden brown and crisp. Drain on paper towels.
7. Step 7: Serve warm with a side of spicy dipping sauce or yogurt.