Quick & Easy 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 we promise you'll be licking your fingers clean!
Equipment
- Food processor
- 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
- Soak the lentils: This is an important step in ensuring a tender, meaty texture. Don't forget to soak the lentils for at least a few hours!
- Don't overmix: Try not to overwork the mixture or else the patties will be dense and tough. Mix just until everything is combined.
- Firm up your patties: If the mixture is too sticky, wet your hands with cold water or olive oil to avoid the patties from sticking to your hands.
- Test a patty: To prevent burnt outsides with raw insides, cook a single patty to ensure the oil is at the right temperature.
- 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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