Add the lentils into a fine sieve and rinse under water, then add into a saucepan, along with the water and bay leaf, heat it with a high heat, once it comes to a boil place a lid on the pan and lower to a low heat, simmer until the lentils are just cooked through (check package instructions on the lentils you are using), once cooked drain the lentils into a colander and rinse under cold water

Add the flour into a large bowl and make a well in the middle, crack in the egg and whisk it, then add in the beer and whisk everything together until you get a creamy batter

Add the chopped shallot into the batter, along with the chopped garlic, parsley, paprika, and cumin, mix together, then add in the lentils and season with salt & pepper, mix together until well mixed

Heat a large fry pan with a medium heat and add in the sunflower oil

After a couple of minutes add in spoonfuls of the batter, you want all the fritters in a single layer and evenly spaced out, cook in batches, fry for 4 minutes per side or until golden and crispy, then transfer over a wire rack with paper towels underneath

Once the fritters are done make the mayo aioli, add the garlic into a mortar, along with the saffron and a pinch of salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, lemon juice, olive oil, and season with salt & pepper, whisk together

Add the mayo aioli into a serving dish and decorate the fritters around it, garnish with chopped parsley, enjoy!