1. Cover lentils with water and set aside for 1 hour.
2. Meanwhile, add zucchini and shallots to a strainer set over another large bowl. Sprinkle with salt and toss. Set aside while lentils soak.
3. Meanwhile, make yogurt sauce: Add yogurt to a small bowl. Grate in garlic and add lime juice and a pinch of salt. Whisk to combine. Keep in the fridge until ready to use.
4. After an hour, drain lentils and add to food processor, along with the 1/2 teaspoon salt. Process until a smooth, but slightly chunky, paste forms. Transfer lentils to a large bowl.
5. Blot the zucchini and shallots in a dish towel to remove any excess moisture, and then add to the lentils. Mix to combine.
6. Add green onions and spinach and mix again. It will feel like there isn't enough paste, but that's right! You want the "batter" to be more vegetable than lentil.
7. Heat up your oil over medium-high heat in a 10-12 inch skillet (smaller is fine, but you won't be able to cook that many at a time. The good news is you can use less oil because you basically only need 1/2 inch of oil to fry these).
8. Fry fritters in 1/4 cup spoonfuls, flattening slightly once you drop them in the oil. Fry for 2 minutes on each side, until they turn a deep golden brown.
9. Set fritters on a wire rack to drain off excess oil. Immediately sprinkle with salt and let sit while you fry remaining fritters.
10. Serve warm with yogurt dipping sauce.

Recipe inspired by and adapted from Bon Appetite.