Lentil Patties
These bite-sized lentil patties are crispy on the outside yet soft and flavorful on the inside. Pair them with a side of garlicky lemon tahini dip, and I promise you’ll be licking your fingers clean!
Taking inspiration from my chickpea fries recipe, I’m turning yet another legume into a crispy snack with these lentil patties! They’re packed with hearty, savory flavors and always crowd-pleasing.
Why I love this recipe
These lentil patties are one of the most popular recipes on BBV, and it’s not hard to see why! They’re crafted from everyday items like red lentils, onion, and garlic, creating a dish that’s both budget-friendly and delicious.
Lentils were one of the first real superfoods I learned about when I went vegan. They’re one of the best sources of plant-based protein and iron. Seriously, one little patty provides 4 grams of plant-based protein and 20% of your daily iron needs!
“These turned out great even tho I had to put a personal spin on them and I baked them in an air fryer. Texture was as described- crisp on the outside tender on the inside. My batch made 24 patties and none were wasted! Thanks for sharing.” โ DONNA
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Ingredient notes
You don’t need much to make this mouthwatering snack! Find a breakdown of the ingredients for this recipe below.
Lentils
These are the backbone of the recipe, providing a chewy texture. The best option here is red lentils since they’re easier to mash and form into patties. They’re usually orange-ish or yellow in color and can be found at any bulk food store.
Substitute: Green or brown lentils can be used, though they will give the patties a firmer texture and a slightly peppery flavor.
Tomato paste
A little bit of tomato paste goes a long way in adding depth of flavor and a slight sweetness to these lentil patties.
Substitute: If you don’t have tomato paste on hand, sun-dried tomato paste, BBQ sauce, or a small amount of ketchup can be used.
Chickpea flour
Also called garbanzo flour, this gluten-free flour helps bind the patties together. It gives them a little crispiness on the outside while remaining soft on the inside. Check for chickpea flour at any grocery store or bulk food store.
Substitute: The best substitutes are quinoa flour or almond flour. All-purpose flour can be used, but it will alter the texture, and it isn’t gluten-free.
Seasoning
Italian seasoning and coriander add earthy, hearty, and savory notes that complement lentils incredibly well. I like to keep things convenient with store-bought seasoning blends, but you can also use individual herbs like oregano, basil, thyme, or rosemary.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
How to make
Learn how to make lentil patties with my straightforward, step-by-step instructions. I’ve included tips in green throughout this section to make your life as easy as possible!
Preparation
Rinse and soak the red lentils in enough water to cover the top layer. They will expand, so be generous with the amount of water you use. I also suggest soaking them overnight, but definitely for at least 2-3 hours.
Cooking
Step 1
After the lentils have soaked, drain and rinse them. Add them to a food processor along with the onion, garlic, tomato paste, chickpea flour, and seasonings.
Step 2
Pulse the ingredients until you have a fairly smooth batter. It’s okay if there are a few chunks, or if it seems a little runny at this point. The patties will firm up once they are cooked!
Step 3
Heat the olive or grapeseed oil in a frying pan on medium. Form the lentil mixture into small, flattened patties. Fry them in batches for 2-3 minutes on each side until golden brown. Transfer the patties to a paper towel-lined plate to remove excess oil.
Donโt overcrowd the pan. Cooking in batches ensures each patty is evenly browned and crispy. Overcrowding leads to steamed and soggy patties, which is definitely not the goal here!
Step 4
As the patties cool, whip up a lemon tahini dip by combining runny tahini with lemon juice, garlic, salt, and water. For extra flavor, I sometimes add fresh minced parsley as well.
The lemon tahini dip is optional, but I highly recommend it! It provides a rich, creamy element that balances the hearty flavors of the lentil patties. They aren’t the same without it.
Expert tip
This recipe will not turn out the way it’s intended if you don’t soak the lentils. You need a texture that’s smooth enough to hold together, yet retains some bite for a hearty mouthfeel.
Your best bet is to soak them overnight, but if you forget, there is another option! To quick-soak lentils, rinse them under cold running water. Bring a pot of water to a rolling boil, then add the rinsed lentils.
Let them boil for 2-3 minutes, then turn the heat off and let them soak for about 10-15 minutes before draining and rinsing them in a colander. This method isn’t quite the same, but it does the trick!
Serving suggestions
My favorite part of lentil patties is how well they pair with virtually any dip! Besides classic lemon tahini dip, try yours with toum for a garlic-forward option that adds a punchy contrast.
Alternatively, you might like the herbaceous brightness of lemon herb tahini or the refreshing flavor of vegan tzatziki to balance the earthy, hearty patties.
Cooking tips
Prevent sticking: If the mixture is too sticky, wet your hands with cold water or olive oil to prevent the patties from sticking to your hands.
Oil temperature: The oil should be shimmering before adding the patties. A medium-high heat is ideal to achieve a crisp exterior while properly cooking the inside.
Test a patty: To prevent a burnt exterior with a raw interior, cook a single patty to make sure the oil is at the right temperature. If it’s too hot, reduce the heat.
Frequently asked questions
Make sure the oil is hot enough before frying, and don’t flip the patties too early. Let them cook undisturbed for a few minutes to form a bottom crust.
Yes, these lentil patties are gluten-free. If you add any other ingredients, make sure to double-check that they are gluten-free as well.
Overcooking can dry out the patties. Next time, reduce the cooking time slightly and ensure your batter isn’t too thick.
Storing & reheating
Storing and reheating these lentil patties is simple! To prevent moisture buildup, let them cool to room temperature before transferring them to containers.
Fridge
Lentil patties can be refrigerated in an airtight container for up to 3-4 days. The airtight container will keep them fresh and prevent them from drying out.
Freezer
You can freeze the patties for up to a month. To freeze, place them on a baking sheet until frozen solid, then transfer them to a freezer-safe bag or container.
Reheating
Reheat the patties in a skillet over medium heat for the best results. This method helps retain their crisp exterior and moist interior. If you’re reheating from frozen, thaw them in the fridge overnight or add a few extra minutes to the time.
Serving size
This recipe makes approximately 24-25 patties, which is perfect for feeding a crowd or for meal prepping. Personally, I like to prep a double batch at the beginning of a busy week and store them for easy breakfasts, lunches, and dinners.
Since these patties store well in both the fridge and freezer, they’re a great choice if you’re looking to save time while enjoying a nutritious, budget-friendly meal.
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Recipe
Easy Lentil Patties (with Lemon Tahini Dip)
Equipment
- Food processor
- Mixing bowl
- Strainer
- Frying pan
Ingredients
Lentil patties
- 2 cups dry red lentils, rinsed & soaked overnight
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- ยฝ tablespoon chickpea flour
- 1 teaspoon coriander
- 2 tablespoons Italian seasoning
- Sea salt & pepper to taste
- 4-5 tablespoons olive oil for frying
Lemon tahini dip
- โ cup runny tahini
- 4 tablespoons lemon juice
- 1-2 cloves garlic
- Sea salt to taste
- Water to thin
Garnishes optional
- Fresh parsley, minced
- Squeeze of lemon
Instructions
Lentil patties
- Rinse and soak the red lentils in enough water to cover the top layer. They will expand, so be generous with the amount of water you use. We recommend soaking them overnight, but definitely for at least 2-3 hours.
- After the lentils have soaked, drain and add them to a food processor along with the onion, garlic, tomato paste, chickpea flour, and seasonings. Pulse everything together until you have a fairly smooth batter (it's okay if there are some chunks, or if it seems a little runny).
- Next, heat the olive or grapeseed oil in a frying pan on medium. You'll know the oil is hot enough when you stick a wooden handle in it and you see bubbles around it.
- Form 1-2 tablespoon patties in your hands, flattening them slightly. We usually cook about 5-6 patties at a time, but you can cook however many will fit in your pan. Fry them on each side for 2-3 minutes, or until golden brown.
- Transfer each patty to a plate lined with paper towel to absorb excess oil. Set aside while you prepare the dip.
Lemon tahini dip
- While the patties cool, prepare the lemon tahini dip by combining runny tahini, lemon juice, garlic, salt, and water to thin slightly. For extra flavor, add fresh minced parsley as well.
- Serve the patties with lemon tahini dip, chopped parsley, and an extra squeeze of lemon for a delicious snack or appetizer. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.
We have a family member with tomato allergyโฆ any ideas what I could replace the tomato paste with?
You could try roasted and pureed pumpkin, squash, beets, or sweet potatoes! Let us know how it goes ๐
Thanks Justine! Really enjoyed these patties!! Initially I thought the batter was too thin but it was just right to spread small circles on the fry pan. The key is to keep them thin so they cook through. I put the lid on while cooking to generate some extra steam. It is a keeper ๐คฉ – they will go amazing with a ranch type dressing (vegan or otherwise).
Wow! Iโve made these like 5 times and had to finally come back to leave a review! Thank you for this recipe!
Tips for people not cooking in the center, make them much smaller,
Like think chicken nugget size this worked best for me! And cook them until they are dark brown like the photo.
These are so good and a great chicken nugget substitute for my 15 mos old girl, she loves them and I do too! So addicting! And I love that this recipe makes a lot of better, I leave it in the fridge and just make some every day and it lasts us like 3-4 days.
The sauce was a bit off for me but I made my own dipping sauce with ketchup, paleo Mayo, dill relish and spices and it was so yummy! Thank
You thank you!
Hi Kari,
We are so happy to hear you and your daughter love this recipe! Thanks for leaving your feedback and tips! ๐
Can’t wait to try; sound delis and got my mouth watering ๐ ๐๐
Hi Pam,
We’re so glad to hear that! We hope you enjoy the recipe as much as we do ๐
It was incredible good! Thanks!
We’re so glad you liked it! Thank you for leaving your feedback ๐
This recipe looks great! I soak all other legumes before cooking but donโt normally soak lentils – can I make this recipe without soaking the lentils?
Hi Alexis,
Due to the short cooking time, we do actually recommend soaking them for the best texture and flavor. We don’t usually soak lentils for other recipes, but it makes a difference in this one!
Hi
Can these patties be baked instead of fried? If so, what temperature would you recommend and for how long?
Thanks
Hi Maz,
Yes, you should be able to! Try cooking them at 425F for ~30 minutes (make sure to flip them halfway). Hope that helps!
These stick together really well, and I like how simple the recipe is. I enjoy them dipped in some hot pasta sauce. I bake them, and keep them in the freezer for a nice filling snack. I think they’d make good “meatballs” too.
Hi Cheryl,
That sounds like a delicious way to serve your lentil patties! We’re so glad you enjoyed the recipe ๐
Hi,
Can I bake these instead. What oven temperature would you recommend
Thanks
Hey Pauline,
Yes, you should be able to! Try cooking them at 425F for ~30 minutes (make sure to flip them halfway). Hope that helps!
Do they freeze well? And how long would they last in fridge?
Hi Tina!
They can be refrigerated in an airtight container for up to 3-4 days. You can also freeze the patties for up to a month. Place them on a baking sheet until frozen solid, then transfer them to a freezer-safe bag or container. Hope that helps! There is more information in our storage and reheating section ๐
My entire family of six gobbled these up as part of supper. Made exactly as written with the help of a three year old turning the food processer on :). I appreciate the simple pantry ingredients. This recipe helped me provide a wholesome and delicious meal without needing to run to the store after work – thank you!
Hi Andrea,
We are so happy that you and your family loved the patties! We’re really glad the recipe turned out as written and your little one was able to help you! ๐ Thank you for leaving your feedback!
I made this recipe as written, except I just used oregano instead of Italian spice. The patties were fantastic! Loved the tahini dip. Can’t wait to eat the leftovers tonight. Thanks for a great recipe!
Hi Shelley,
Yum! That sounds delicious ๐ We’re so happy you loved the recipe!
These are delicious. We air fried too. My 11 year old is amazed and said they are as good as falafel. Loved the tahini lemon sauce big time too. She says she is excited for her lunch tomorrow. ( leftovers for lunch in our house.) thank you so much. Iโll definitely keep making your recipes.
That is amazing! We are so glad to hear that you both loved them! ๐ Thanks for leaving your feedback!
These turned out great even tho I had to put a personal spin on them and I baked them in an air fryer. Texture was as described- crisp on the outside tender on the inside. My batch made 24 patties and none were wasted! Thanks for sharing.
Hi Donna,
That sounds unreal! Great idea on the air fryer, and we are so glad you liked the recipe!
Hi Donna,
What temperature and time did you use in the air fryer?
Could I cook these in an air fryer?
Hi Jammie!
We haven’t tried making them in the air fryer, but it should work! Try cooking them at 400F for 25-30 minutes (make sure to flip them halfway), and you should be fine. Hope that helps!
I really want to make these. Can I use something other than chick pea flour? I’m allergic to chicken peas.
Hi Janice,
If you are allergic to chickpeas, you could try regular flour at a 1:1 ratio (though it won’t be gluten-free). If you need it to be gluten-free, you can also try quinoa flour or oat flour at a 1:1 ratio as well. Hope that helps!
Ahhhhhhhhmazing!
Thanks so much for taking the time to comment! We’re so glad you enjoyed them.
Made these today for dinner and was delighted with their taste and texture, not to mention how easy they were to make and cook! Big hit for Sunday family dinner!
That’s amazing! So glad everyone liked them ๐
Can I use a different type of lentils besides red?
Hi Lani,
The texture and flavor will be different, but you can try yellow lentils or green lentils. Let us know how it goes!