Pour the just-boiled water over the red lentils and let stand 10-15 minutes. As the lentils absorb the water, pan fry the chopped onion in about 3 tablespoon olive oil (depending on your pan size), stirring frequently and adding in the grated zucchini when the onions begin to turn golden brown.
After several minutes, add the lemon juice and coconut aminos.
Once the zucchini has become more or less transparent, transfer the pan contents to a large heat-safe bowl, and stir in the chopped cilantro.
Next, drain about half of the water from the now-soaked lentils, and transfer them with the remaining water to a high-speed blender. Puree until smooth and a little frothy, adding in the garlic powder, smoked paprika, and 1/2 teaspoon salt towards the end. Pour into the vegetable mixture, add the ground flax seeds, and mix well.
While the flax absorbs liquid, heat about 1 inch of olive oil over medium-high heat in your pan. When water droplets shaken into the pan sizzle, drop 2-3 spoonfuls per fritter of the batter into the oil. Cook for about 3-4 minutes on each side until golden brown. Continue dropping the batter until used.
Sprinkle with sea salt to taste.
Serve with your favorite dip. (Lemon-tahini dip, ketchup (pictured) and salsa, each work well.)
Makes about 1 dozen tasty, protein-packed fritters.

1 cup red lentils, rinsed well
2 cup just-boiled water (to cover)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1 cup olive oil
1 1/2 cup zucchini, grated
1 small to medium onion, diced
2 lemons, juiced
2 tablespoon coconut aminos or soy sauce
3/4 cup washed and finely chopped cilantro or parsely
2 tablespoon ground flax seed
Sea salt, to taste