Rinse lentils. In a medium stockpot, bring uncooked lentils, water or vegetable stock, and garlic to a boil, covered. Reduce heat and simmer, covered, for 30-35 minutes, until lentils are tender to bite. Remove from heat.

While lentils cook, place ¼ cup dried currants and ¼ cup red wine vinegar in a small saucepan and bring to a simmer over low heat. Once they simmer, remove from heat and let sit. When ready to use, drain liquid away and roughly chop soaked currants.

Once lentils are cooked, nestle a fine mesh strainer in a bowl or over the sink, and drain 1 cup cooked lentils of all water, through the strainer. Add 1 cup drained lentils to a mixing bowl, and combine with chopped currants, walnuts, egg and yolk, parsley, mint, spices, salt, and pepper. Stir well to combine entirely, making sure eggs are integrated. Then mix in crumbled feta.

Roll mixture into 1-1 ½-inch balls and squeeze to compact. Place on paper towel-lined baking sheet.

Heat 1 cup olive oil in a 12-inch non-stick frying pan or cast iron skillet over medium heat, just until the surface shimmers. Reduce heat slightly, and test one of the fritters, allowing to fry until golden brown before turning over to fry other side. Remove and place back on the paper towel-lined baking sheet to drain. Adjust heat as needed, then repeat with all fritters.

While they cool, mix slaw ingredients in a bowl. In a separate bowl, mix yogurt, coriander, and minced garlic. Heat pita until soft, and fill with a shmear of yogurt, a layer of slaw, and some fritters. Serve with cucumber and fresh herbs.