Easy Lentil Patties (with Lemon Tahini Dip)
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 you'll be licking your fingers clean!
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
- ½ 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
- ⅓ 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
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.
Don’t 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!
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.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1patty | Calories: 79kcal | Carbohydrates: 10.6g | Protein: 3.9g | Fat: 2.5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 122.6mg | Fiber: 1.9g | Sugar: 0.3g | Vitamin A: 28.8IU | Vitamin C: 0.9mg | Calcium: 13.9mg | Iron: 1.4mg
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